Turkey Tetrazzini
My second go-around for trying to use up all this turkey has led me here. I had to stray off a bit from the traditional recipe because of what ingredients I have on hand and need to use, but I think it turned out great regardless.
About 6 Servings
Ingredients
cooking oil
3 cloves garlic, minced
1/2 yellow onion, diced
2 c mushrooms, sliced
salt & pepper to taste
1/2 lb pasta
2 T butter
3 cloves garlic, minced
2 T flour
2 c chicken broth
1 c milk
1/4 c white cooking wine
1 1/2 c swiss & gruyere shredded cheese
1/4 c parmesan cheese
1/4 c parsley, chopped
2 c leftover turkey, shredded
Directions
Drizzle a bit of cooking oil in a medium skillet on medium heat. Add minced garlic and cook until fragrant. Then add the onion, mushrooms, salt and pepper. Cook for about 8 minutes or until onions are slightly transparent. Remove the onions and mushrooms from the skillet.
Meanwhile bring a pot of water to a boil and cook your pasta al dente.
In that same skillet on medium heat, melt the butter in the pan with the garlic. Cook until fragrant. Add in the flour and constantly whisk until it forms a single clump. Slowly pour in the broth, milk and cooking wine and whisk until there are no clumps.
Bring to a simmer and let simmer for 8 minutes, whisking occasionally. Add in the cheese and whisk until its fully melted and combined. Fold in mushrooms, onions, cooked pasta, half of your chopped parsley and turkey. Add salt and pepper to taste.
At this point you can stop and serve (recommended if you plan on eating some for leftovers) or you can transfer everything to a baking dish and cook at 350F for an additional 25 minutes (recommended if you are serving all 6 servings at once). Either way, serve topped with the remaining chopped parsley.
Notes
Gluten-free: This recipe is gluten-free if you use gluten-free flour and pasta. I used 1-1 flour and chickpea pasta.
Dairy-free: This recipe is not dairy-free unless you use a dairy-free cheese and milk substitute.
Cooking Oil: I used avocado oil, but you can use coconut or olive oil as well.
Pasta: Traditionally you’d use linguine pasta, but I used my chickpea rigatoni because it’s what I had on hand.
Chicken Broth: You can substitute with chicken stock or vegetable broth or stock.
Cheese: Traditionally you would use all parmesan cheese in a tetrazzini, but I used part swiss and gruyere because that’s what I had on hand.
Turkey: I used leftover turkey for my recipe, but you can also you chicken if you’d like.