Leftover Turkey Tetrazzini

I love leftovers-- especially Thanksgiving leftovers. However, we always gobble up the side dishes before we can finish the Turkey (There is some irony somewhere in that sentence). Here is my version (and there are plenty of others out there) of Turkey Tetrazzini. This rendition has sun-dried tomatoes-- I love an excuse to add sun-dried tomatoes to casseroles. I have also snuck in a little Jamaican all-spice which has the same seasonings used in rubs for jerk chicken and spicy relishes. I find the overall blending of flavors delicious!


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure (the fun has begun).


3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.


4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.



6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.



7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.

10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.



11. Fold in 1 cup of cheese.


12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.

15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.



YUM!!Enjoy :)


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure.
3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.
4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.
6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.
7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.
10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.
11. Fold in 1 cup of cheese.
12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.
15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.