Saturday, November 29, 2014

Turkey Tetrazzini

I'm sure that many of you are looking at leftover turkey.
What to do, what to do?
Well today is very cold and a touch of snow on the ground so something comforting is in order. Yum, this one fits the bill!

I've always been intrigued by Turkey Tetrazzini, though I can't wait I've ever had it before today! I was flipping through old magazines, trying to get rid of some things and this one from Cooking Light came up.  I simplified some things and was able to make this for lunch today in under 20-25 minutes.

Serves 4-5

8oz medium pasta, like farfalle
3 Tbsp butter
3 Tbsp flour
1/2 onion, chopped
1 cup whole milk
1 cup turkey, or chicken, broth
4 Tbsp light cream cheese (about 1/3 a package)
1/2 cup parmesan, grated
2 cups cooked turkey meat, chopped
1 cup peas, frozen
2 Tbsp green onions, sliced
1-2 Tbsp parsley, chopped

In a large pot, bring some salted water to boil.  Add noodles and cook until almost al dente.  Add the frozen peas, Cook until noodles are done.

In another larger sauce pan, melt some butters and saute the onions for 3-4 minutes until they start to soften.  Add the flour and stir to combine, cooking another 2 minutes.  Slowly added the broth, stirring constantly.  Add the cream cheese, grated parmesan and the milk.  Add the chopped turkey.  Salt and pepper to taste.  It should be flavorful at this time, adding more salt and pepper to ensure the sauce is to your liking now.

Add the hot, drained noodles and peas.  Add the green onions and parsley and stir to combine.


No comments:

Post a Comment