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 dish
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!
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
In a large pot, over medium heat, melt butter.
Once sizzling, toss in the garlic and stir until fragrant.
Throw in the mushrooms and stir to coat well.
Add the white wine and cook down, approximately 4 minutes until thick.
Add 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).
Add the broth and cook for approximately 3 minutes until thickened.
Stir in the cream cheese.
Toss in shredded/chopped turkey along with the frozen peas
and the cheese, salt and pepper.
Heat a large pot of water for the noodles and cook through. Once done, add the noodles into the sauce mixture.
At 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.
a. This recipe sounds so good! b. I LOVE my Dutch oven too!! Check out what I did with some of my thanksgiving leftovers http://neverbeenso.com/2015/12/03/stuffing-stuffed-acorn-squash/
I have some acorn squash sitting in my veggie basket – I may have to try this when I have some more turkey!