Wednesday, August 20, 2014

Turkey Tetrazzini Bake

Another leftover remix for dinner tonight!  This week we had chicken Parm with short pasta, we had a mini Thanksgiving dinner, we had mushrooms left from the farmers market, and by the end of the week, the sauce was gone, the chicken was gone,  so were the fixings for my T-giving dinner and I am cooking up the carcass of my turkey now for stock.  Here is what was I had left.  I had a bit less than a pound of pasta, mushrooms, chicken stock, and turkey.  Isn't it obvious?  There is only one problem.  My pasta wasn't spaghetti or angel hair like traditional tetrazzini calls for, and it was already cooked, how would I be able to tell you how MUCH pasta to use?!

Well friends, I did as I am often advised to do in moments of questions, I "googled" it.  My niece Jessica's famous last words to me.  I found that pasta usually double in weight, so I am going to go with that.  Know, that you might need a wee bit more, or a wee bit less, but do as I do, throw some butter, salt and pepper on those leftovers and call it the cooks treat!

This really turned out fabulous, like, really fabulous.  With a couple of extra ingredients, we fed 2, and had 2 portions left for my hubby's lunch bag!

I imagine this would freeze beautifully.  Seriously, make 2, and bank one in the freezer!

For the sauce you will need:
3 T butter
4 T flour
12 oz. can of evaporated milk
2 1/2 cups chicken stock
2 T grated Parmesan cheese
salt and pepper to taste

Preheat your oven to 375 degrees F.  Spray with nonstick cooking spray, or butter a casserole dish large enough for your mixture, I used a 10 inch round, with 2-3 inch sides. 

In a medium pot, melt your butter and sprinkle in your flour.  Whisk together for 1 minute, until the raw flour taste cooks off.  Add in  your chicken stock and whisk until smooth.  When smooth add in evaporated milk and Parmesan cheese.  Let simmer until thickened.  Ok, back up, not TO thick.  Let it remain a little "loosey goosey" since the pasta will absorb some while in the oven. 

Now for the rest of the dish you will need:
12-16 ounces short cut pasta, cooked
1/2 cup frozen peas and carrots mix
1 cup mushrooms, sliced  (use a can or fresh)
2 cups cubed or shredded turkey (use chicken if you like!)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

Into your already prepared sauce, add in pasta, peas and carrots, and turkey.  Mix until combined.  Pour into casserole dish and sprinkle the top evenly with breadcrumbs and Parmesan cheese.   Bake for 25-30 minutes. 

Let sit for about 5 minutes before serving, or don't.

One of my favorite dishes.  This came together like a beaut!


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