Trying to think of something different to do with the pound of Turkey scraps leftover from a delicious Thanksgiving meal? I have the solution for you!
I remembered Stouffer’s turkey tetrazzini from my youth – absolutely the best tetrazzini I’ve ever had. I found this recipe on food.com – made a few changes in it and now I have three pyrex dishes frozen for future enjoyment.
- 6 ounces angel hair pasta I used flat short old fashioned noodles
- 2 cups cooked turkey, cut up in medium dice really all the turkey scraps I had
- 1/4 cup butter
- 1/2 cup flour
- 2 2/3 cups chicken broth
- 1 cup cream
- 1/4 cup sherry wine I used white wine and probably ½ a cup
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 lb sliced mushrooms
- 1 cup chopped celery probably two cups
- 1/2 cup panko bread crumbs
- One large shallot finely chopped
1. Saute celery and shallot in 2 T. butter for 1 minute, add sliced mushrooms, continue to saute about three minutes. Celery should be crisp tender.
2. Remove vegetables from pan. Melt remainder of butter, add flour stirring with a whisk to combine.
3. Add chicken broth slowly and heat to thicken, adding cream and wine, salt and pepper.
4. Add turkey, and cooked vegetables to thickened sauce and combine with cooked pasta.
5. Place in buttered casserole, add panko crumbs on top, bake 325 for 1/ 2 hour.
This brings back memories. Stay tuned to this site to find out how to cook the most delicious juicy turkey and moms cornbread dressing and gobs of gravy, just in time for the upcoming holidays.