Thanksgiving was at my mother's house. My plan for this year was to not plan any recipes, but simply to take the leftovers that no one wanted, and create something new. As it turns out, all that was left was turkey. I immediately knew what to make based on what I knew was in my pantry and freezer. Hence, Turkey Tetrazzini! This new recipe was not only simple, but utterly delicious!
I started by sautéing a diced onion and red pepper in butter and olive oil. I cooked until the vegetables were soft and translucent, seasoning with salt and pepper.
Next, I added two cups of sliced cremini mushrooms and added a bit more salt to help them release their liquid. Once the liquid had almost cooked out, I added a tablespoon of minced garlic.
I deglazed the pan with one cup of white wine, let it reduce by half, and then added one half cup of flour, cooking for several minutes.
The final steps were to add four cups of chicken stock, which I had brought to a simmer with a bouillon cube for extra flavor, and one cup of milk. I added the liquids slowly while stirring to prevent lumps. then added the turkey, one half cup of grated Parmesan cheese, and a cup of frozen peas and corn. (I would have used leftover corn if there had been any!)
I checked for seasoning and then added one package of egg noodles, which cooked while I was making the turkey mixture. I combined it all together and poured it into a 9 by 13 baking dish. I topped with a cup of Panko breadcrumbs that I combined with two tablespoons of melted butter and one quarter cup of Parmesan cheese.
I baked at 375 degrees for thirty five minutes and dinner was served.
To serve alongside, I roasted some asparagus with garlic and shallots, as well as some sliced potatoes with onions.
Now THIS is my idea of leftovers!
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