Holiday Leftovers: Turkey Tetrazzini

I love the Holidays – but sometimes there is nothing better than recharging the day (or week) after the hectic Holiday run around. If you’re like me, you have more than one holiday to attend, which is glorious and always a great time — but it can be exhausting!

When I get home in the days to come, I like to turn on all the Christmas lights (ours happened to already be up before Thanksgiving), flip on some music, and relax to the smell of wonderful turkey leftovers. But if you’re also like me, you get bored of the same old, same old! This year, I turned up the heat on a new turkey twist. Knowing there is Christmas around the corner and probably another turkey yet to be roasted – I hope you’ll enjoy this savory dish20151202_152336

Simple tips for this recipe – I love to get this going about 2 hours prior to eating to give the recipe time to really thicken and develop flavor.  This is not necessary, just a tip from a momma that likes to cook during her babes nap time to prep for dinner 😉 For this, and any other recipe, having the ingredients prepare before you cook will allow for timely, easy cooking!

Turkey Tetrazzini
1/2 stick butter
5 garlic cloves, minced
8oz White Mushrooms, slice
1 cup white wine (I used Chardonnay)
1/4 cup flour
3 cup turkey broth
8oz cream cheese
2 cups turkey, chopped
12oz frozen peas
1 cup shredded romano cheese
salt & pepper to taste
8oz spaghetti noodles


20151202_152759.jpgIn a large pot, over medium heat, melt butter.

20151202_152818Once sizzling, toss in the garlic and stir until fragrant.

20151202_152946Throw in the mushrooms and stir to coat well.

20151202_152955Add the white wine and cook down, approximately 4 minutes until thick.

20151202_153429Add in the flour to coat mushrooms (there may seems to be small globs of flour at this point, it will all dissolve and thicken the mixture over the entire cooking time).

20151202_153507Add the broth and cook for approximately 3 minutes until thickened.

20151202_154431Stir in the cream cheese.

20151202_155059Toss in shredded/chopped turkey along with the frozen peas

20151202_155310and the cheese, salt and pepper.

20151202_171004Heat a large pot of water for the noodles and cook through. Once done, add the noodles into the sauce mixture.

20151202_171032At this point, if you’re in a time crunch, the tetrazzini should be ready to eat.  However, I like to toss it into the oven, topped with extra Romano for about 20 minutes on 300 degrees for an extra thick and toasty pasta.

Side note – I love my LeCreuset dutch oven because I can cook stove top and throw it right into the oven afterwards. This one is the 7 1/4 size and I use it for chili’s, soups, spaghetti, pastas, etc! Find one HERE.

Happy Holidays