Turkey Tetrazzini – Laura Style!

GOBBLE GOBBLE!  What happened!  Turkey, er I mean Thanksgiving, flew in and out and now we have….

LEFTOVERS!

In addition to fresh turkey sandwiches smothered with a little mayo and cranberry chutney, crunchy romaine, and baby swiss cheese, on earthy, seedless, rye bread with a side of pickle spears…

I love to make Turkey Tetrazzini!  Laura’s Choice Turkey Tetrazzini that is!

It’s a delicious, savory, creamy, way to finish off the last of that great bird…I add a few refreshing ingredients to lighten it up a bit – like freshly squeezed lemon juice, skim milk, dill, garlic powder, parsley, and a little veggie action – to “BAM!  Kick it up a notch”  thank you Emeril… (this time I added some left over stir fried asparagus I had on hand, lots of times I add broccoli – totally optional friends).

To veggie or not to veggie, that may be your question, but either way give this dish a try!  I bet your “fam” will love it as much as mine!  Toodles!

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Turkey Tetrazzini

A creamy, savory, scrumptious, casserole made with fresh roasted turkey and whole wheat noodles, in a white cheesy sauce that everyone will love!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Main Dish

Ingredients Method Notes

Ingredients

  

• 8 ounces linguine whole wheat
• 2 TBS butter
• 1/4 C all purpose flour
• 1/8 tps black pepper coarsly ground
• 1/8 tps nutmeg
• 1/4 tps dill
• 1/4 tps garlic powder
• 1 C chicken broth can use lower sodium
• 1 C skim milk
• 2 C roasted turkey cubed or shredded
• 2 TBS dry sherry
• 1/4 C Parmesan cheese
• 2 TBS fresh snipped parsley
• 1 C fresh asparagus or brocolli can be fresh, steamed, stir fried, or frozen. Optional.

Method

 

1. Collect all your ingredients ahead of time - makes a lot easier to prepare!
   
2. Cook linguine according to package directions.
   
3. Melt butter in hot pan
   
4. Stir in flour, pepper, nutmeg, dill, garlic powder
   
5. Add chicken broth all at once and stir well with a whisk
   
6. Add skim milk immediately after. Whisk in.
   
7. Cook and stir until thickened and bubbly
   
8. Add roasted turkey
   
9. Next, the dry sherry
   
10. and 1/4 C Parmesan cheese
    
11. and then the lemon juice, fresh parsley, and veggie if using
    
12. Mix well
    
13. Fold in linguine until the noodles are just smothered in the sauce!
    
14. Place mixture in a 9X13 inch baking dish, sprayed with cooking spray. Sprinkle with additional Parmesan cheese and place in oven.
    
15. Bake in a 350 degree oven for 15-20 minutes until heated through. Sprinkle with additional parsley.
    
16. Um um good! Enjoy!
    

Notes

I love to serve this dish with a side of frozen spinach, but if you have extra time and want to jazz it up a bit more, try sautéing in a little olive oil and fresh minced garlic a bag of baby spinach or a bunch of hearty kale!  Also, because we're produce freaks around here, I always serve salad on the side as well!  Cheers!