Wondering what to do with all that leftover turkey this holiday season? Turkey Tetrazzini is a comforting dish our chefs recently prepared for our clients on renal, cardiac, diabetic, and wellness diets.
Ingredients (serves 1)
2 tablespoons olive or canola oil
1 cup – mushrooms white button, quartered
1 medium onion, diced
1 cup celery, diced
1 cup Carrot, diced
½ teaspoon Kosher salt Salt
½ teaspoon black pepper
¼ cup sherry or cooking wine
2 tablespoons flour
4 cups chicken or turkey stock
¼ cup parmesan cheese
2 ounces cream cheese
1 lb turkey meat, cooked & chopped
½ cup peas
1 lb box of penne, cooked
2 tablespoons panko
1 tablespoon butter, melted
2 tablespoons parsley, chopped
2 tablespoons oregano, chopped
Heat oil in the skillet. Add mushrooms and cook until soft
Add onion, celery and carrots and cook until soft.
Add salt, pepper and sherry.
Add flour and mix until fully absorbed.
Add Turkey stock slowly while stirring to mix in all flour. Once all stock has been added bring to a simmer and cook for 10 minutes.
Turn off heat and whisk in parmesan and cream cheese.
Fold in turkey and peas and then add pasta.
Stir gently until all pasta is evenly coated.
Transfer mixture into 9 by 13 baking dish.
Combine panko with butter, chopped parsley and oregano and mix until evenly coated. Sprinkle crumbs over the top of pan.
Place in the oven at 350 degrees for 20 minutes or until crumbs have browned.
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