Turkey Tetrazzini

Let's be real here – leftover turkey can be a bit like that unexpected guest who's overstayed

their welcome. But fear not because we're about to introduce you to the sassy, saucy, and sensational world of Turkey Tetrazzini. Not only will you discover how to give those turkey leftovers a delicious makeover, but you'll also uncover the fascinating history behind the name 'Tetrazzini.' Buckle up, because we're taking your taste buds on a wild ride!

Turkey Tetrazzini: A Leftover Miracle

So, what's the deal with Turkey Tetrazzini? Well, it's basically a culinary magician's trick to make the most of your leftover turkey. This dish is an absolute lifesaver during the holiday season when we're all left with a surplus of turkey that seems endless. Tetrazzini swoops in, grabs those leftovers, and transforms them into a creamy, dreamy pasta dish that's nothing short of spectacular.

Unveiling the Mystery: What's in a Tetrazzini?

The word 'Tetrazzini' might sound fancy, but its origin is more straightforward than you'd think. This dish is named after an Italian opera singer, Luisa Tetrazzini, who was an absolute sensation in the early 20th century. Just as Tetrazzini's voice captivated audiences, this pasta dish is bound to captivate your taste buds.

The key ingredients in a classic Turkey Tetrazzini include cooked turkey (or chicken), mushrooms, pasta, a rich and creamy sauce, and a generous sprinkling of Parmesan cheese. These elements come together in a harmonious symphony of flavors, making it an excellent way to put those turkey leftovers to good use.

Recipe: Sassy Turkey Tetrazzini Transformation

Now, let's get down to business. Here's a quick and sassy recipe for Turkey Tetrazzini that'll leave you wondering why you didn't discover this culinary gem sooner:

Turkey Tetrazzini

Makes one 9 x 13 casserole

• 3 tbsp unsalted butter

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery stalks, finely chopped

• ½ red bell pepper, finely chopped

• 3 garlic cloves, minced

• 4 cups cooked turkey, shredded

• 2 cups heavy cream

• 2 cups turkey or chicken stock

• 2 tsp dried thyme

• ½ lb pasta, cooked until just al dente

• ½ cup grated Gruyere cheese

• ½ cup Panko bread crumbs, toasted

• Kosher salt and ground black pepper

1. Preheat oven to 350°. Spray 9 x 13 casserole with non-stick cooking spray.

2. In a large sauté pan, melt butter over medium heat. Add onion, carrots and celery. Cook until softened about 10 minutes. Add red pepper and cook another 5 minutes. Add minced garlic and cook about one minute until very fragrant. Add cooked turkey and warm through about 5 minutes. Add salt and pepper to taste. Set aside.

3. Pour heavy cream into a large saucepan with thyme and allow to boil over medium heat until cream is thickened.

4. Pour pasta and cream into the sauté pan with the vegetables and turkey and stir to combine. Taste for seasoning and adjust with salt and pepper.

5. Pour turkey and pasta mixture into the prepared casserole. Pour chicken/turkey stock around the sides of the casserole. Smooth the top and cover with cheese followed by bread crumbs. Bake for 30 minutes or until the casserole is golden brown and bubbly.