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Christmas Holidays Recipe Thanksgiving

Turkey Tetrazzini {Thanksgiving Leftovers}

To all my American friends who will be celebrating Thanksgiving tomorrow, I hope you’re having a wonderful time with your families and those near and dear to you.
– – –
Three years ago, my mother and I found this Turkey Tetrazzini recipe on SimplyRecipes and since then it has become a holiday staple. It’s our favourite way to use up the last of the turkey leftovers!
turkey-tetrazzini

I love the creamy, flavourful sauce, dotted with peas and mushrooms. If you have little ones who are picky, you can swap these our for their favourite vegetables.

What you’ll need:

  • 12 oz egg noodles, spaghetti, linguini or other pasta
  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 1/2 cup unsalted butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1/4 cup cream
  • 2 cups chicken broth
  • 1/4 cup dry sherry (or dry white wine)
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded swiss cheese
  • 2 Tbsp lemon juice
  • salt and pepper
  • ground nutmeg (optional)
  • 1/3 cup fine fresh Bread Crumbs
  • Freshly chopped Parsley for garnish (optional)
Preheat oven to 375°F. Heat water for pasta, salting the water with 1-2 tsp of salt.

Sauté mushrooms in 3 tbsp of butter over medium heat, until all the liquid released from the mushrooms has evaporated, about 5-10 minutes. Set aside.

Add the pasta into the boiling water and cook to the package directions until al dente.
turkey-tetrazzini

As the ingredients are ready, I like to toss them all into a big bowl while I wait for the sauce to be made.

In a large saucepan, melt ¼ cup of butter over low heat. Stir in flour to make a roux, and continue to cook while stirring for 3 minutes.

Mean, while slowly whisk the milk, cream, broth and sherry into the saucepan with the flour mixture.
Bring to a simmer and cook for low-medium heat, stirring constantly, for about 5-8 minutes.
turkey-tetrazzini
Pour the sauce over the pasta, mushrooms, chopped turkey and peas. Toss to combine.

Stir in 1/3 cup of Parmesan and 1/3 cup of Swiss cheese. Stir in lemon juice and add salt and pepper to taste. Add in a pinch of nutmeg (optional).

Give everything one final stir to make sure it’s all combined.
turkey-tetrazzini
Transfer into a buttered 3-quart casserole dish.

In a small bowl, combine remaining 1/3 cup of Parmesan with the bread crumbs. Sprinkle mixture over the casserole and dot with remaining 1 tbsp of butter, cut into tiny pieces.

turkey-tetrazzini
Bake for 30-40 minutes, or until bubbly and the top is golden.
turkey-tetrazzini
I love the crispy breadcrumb crust.
turkey-tetrazzini
Garnish with chopped parsley before serving.

Printable Version

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Hi, I'm Amanda! Join me as I make my family's 1903 farmhouse into a home. I share renovations, DIY projects, recipes, our flower farm and the joy of living in the Canadian countryside
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