(This article first appeared in the November print edition of the Hendersonian.)
Thanksgiving foods are my favorite. I love the leftovers, if there are any, almost as much as the main meal. One of my favorite recipes to revisit year after year is Turkey Tetrazzini. It is a hearty pasta bake that typically includes leftover turkey, peas, mushrooms and a creamy, cheesy sauce. I don’t add the peas in mine.
Turkey Tetrazzini can be made with any pasta noodles you like. While it’s traditionally made with spaghetti, you can use other pastas like linguini, fettuccine, egg noodles, homemade pasta or even pasta shapes. You can also add other ingredients like bacon or prosciutto and herbs.
Turkey Tetrazzini
Servings: 8 as a main course
Ingredients
12 ounces pasta of choice
3 to 4 cups chopped cooked turkey (roasted chicken can be substituted)
2 tablespoons olive oil
1 lb. mushrooms, sliced
2 stalks celery, sliced
1 medium onion, finely chopped
3-4 cloves garlic, minced
2 tablespoons drained pimentos, optional
3 tablespoons butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1 1/2 cups fat-free milk
Salt and Pepper to taste
3/4 cup grated or shredded Parmesan cheese (1/2 cup for cream sauce and 1/4 cup for topping)
1/4 cup Italian breadcrumbs
1/4 cup grated or shredded Parmesan cheese for topping
Instructions
Preheat Oven to 350˚F. Cook pasta in a large pot of lightly salted water until al dente according to package instructions then rinse to stop the cooking process, drain and set aside.
Cut 4 cups of turkey or chicken meat, shred into bite-sized pieces and set aside.
Place a large Dutch oven or pot over medium high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 minutes or until softened. Add sliced celery and diced onions and cook until onions and celery are soft, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Stir in chopped pimento if adding to the recipe. Remove to the cutting board with turkey/chicken.
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 ½ cups chicken broth,1/2 teaspoon salt,1/4 teaspoon pepper, 1 teaspoon red pepper flakes, and whisk until smooth. Add 1 ½ cups fat free milk and bring to a simmer. Reduce heat, stir in 1/2 cup grated or shredded Parmesan cheese, and slightly thicken the cream sauce while stirring.
Return turkey/chicken, mushrooms, celery, onions, and pasta to the pot then stir to combine. Add to a greased (olive oil) 13 x 9-inch baking dish. Sprinkle the top with shredded Parmesan cheese and breadcrumbs. Cover and bake at 350˚F for 30 minutes then remove cover and continue baking for 15 minutes or until topping is golden brown.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen. You can follow her on Instagram @thekitchentransition
