Turkey tetrazzini Recipe
This recipe for turkey tetrazzini is a first for me: It's one I'm posting at the request of my readers.
Before Thanksgiving, we were having a discussion on my Facebook page about our favorite Thanksgiving leftovers. You know, the ones that you look forward almost a bit more than the turkey feast itself? For me, it's a tie between all-the-trimmings turkey sandwiches and turkey tetrazzini.
Apparently turkey tetrazzini is a favorite among my readers as well, as many of them asked me to share my recipe.
So here it is -- but with a ninja twist: NO CONDENSED SOUP!
Whoot! Yep, you got it -- no condensed soup.
And the extra bonus? Within the recipe you make your own homemade version of condensed crream of chicken soup, which you can use for any other recipe that calls for canned cream-of-whatevs soup.
Perfect: This means that you, like I, can now stop ignoring 80 percent of the crockpot recipes on Pinterest!
By the way, my love for turkey tetrazzini knows no bounds. I have been known to make it during the summer with roast chicken and it is equally as yummy. So don't be alarmed if you're plum out of leftover Thanksgiving turkey: roast a chicken or buy a rotisserie chicken at the grocery store on your way home.
Do you have a favorite recipe that could benefit from homemade condensed soup? Leave a comment: The Ninj wants to know.
Turkey Tetrazzini (adapted from Cooking Light)
Ingredients:
- 12 ounces spaghetti
- 1 1/4 cups chicken stock
- 1 1/2 cups skim milk, divided
- heaping 1/3 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon seasoned salt
- 1 tablespoon olive oil
- 1 small onion, diced1 pound sliced mushrooms
- 2-3 tablespoons sherry
- 3 cups leftover cooked turkey or chicken, chopped
- 3/4 cup frozen peas, thawed
- 2/3 cup plain greek yogurt
- 1/3 cup grated Parmesan cheese
- 1/3 cup panko
- 2 tablespoons butter, melted
Directions:
Cook pasta according to package directions and preheat the oven to 450 degrees.
In a small bowl, whisk together the flour, garlic powder, pepper, parsley and seasoned salt with 1/2 cup of milk until thick; set aside. In a medium saucepan, bring the chicken stock and 1/4 cup of milk to a simmer. Whisk in the flour mixture, cooking over low heat until thick. Remove from heat and set aside. (This is the condensed soup!)
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add onion to pan and cook until it becomes slight soft (about 3
minutes). Add sherry and mushrooms to pan, cover and cook an additional
3-4 minutes or until mushrooms are tender.
Combine peas, remaining 3/4 cup milk, yogurt, cheese, and "soup" in a large bowl. Add
1/2 teaspoon salt, 1/8 teaspoon pepper, the cooked pasta, turkey, and the mushroom
mixture, tossing gently to combine. Spoon mixture into a
13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter in a small dish, stirring to moisten.
Sprinkle breadcrumb mixture over pasta mixture. Bake for
12-15 minutes or until bubbly and golden brown on top.