Sunday, April 18, 2010

Turkey Tetrazzini

Back in late October I hosted a pre-Thanksgiving supper club dinner. Because I hosted, I made the entree, a turkey breast. A whole, bone in turkey breast. For 4 girls. To say I had leftovers is an understatement. I found this recipe on AllRecipes and tweaked it to my liking. LOVED IT.
After Christmas, my mom was asking if I had any recipes for leftover turkey, and I told her about having made this with the leftover supper club turkey. She loved the idea, so we made it, and she, too loved it.
Now I bring the recipe to you in case you ever find yourself with so much leftover turkey and no clue what to do with it. It makes a sort of turkey casserole. The sauce for it is great though, so much better than some canned "cream of" soup as a base. I would even recommend trying the sauce for tuna noodle casserole as a way to avoid the canned soup base. Much yummier (and probably a LOT less sodium too).

Each time I have made this I halved in and baked in a 9" round cake pan or an 8x8 cake pan. If you make the whole recipe, use a 9x13 pan I think. The entire recipe should make about 6-8 servings.

Turkey Tetrazzini

  • 1 package uncooked rotini
  • 1/2 cup butter
  • 1 tsp minced garlic
  • dried parsley, basil and oregano to taste
  • pepper to taste
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups chopped cooked turkey
  • 1/2 cup bread crumbs
  1. Preheat oven to 350 degrees F . Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add rotini, and cook until al dente. Drain, and place in the prepared baking dish. Add turkey.
  3. Melt butter with garlic, pepper and parsley/oregano/basil in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly for a minute or so until a thick roux forms. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
  4. Mix chicken broth mixture (to taste: I used about 1/2 of it, but other people prefer theirs saucier and should use more) with rotini and turkey. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.


Widge said...

mmmmm this sounds good. we don't usually have turkey often over here, would you think it would be ok with chicken instead?

Tart Reform said...

I think you could easily do it with chicken. Because chicken has a less distinct flavor than turkey you may need more seasoning, but should definitely work.

Let me know how it turns out