Creamy Turkey Tetrazzini

This dish is a delightful way to use leftover turkey, combining pasta with a creamy sauce, veggies, and topped with a lovely golden crust. It’s a family favorite that surely warms you up!

Ingredients

• 8 oz egg noodles or spaghetti
• 2 cups cooked turkey, sliced or shredded
• 1 cup mushrooms, sliced
• 1 cup peas (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles or spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent.
4. Add the mushrooms and cook until tender.
5. Stir in the flour and cook for about 1-2 minutes, until the mixture is golden.
6. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
7. Mix in the Parmesan cheese, dried thyme, salt, and black pepper, allowing it to melt into the sauce.
8. In a large bowl, combine the cooked pasta, turkey, peas, and the sauce. Mix well.
9. Pour the mixture into a greased baking dish. Sprinkle with breadcrumbs if desired.
10. Bake in the preheated oven for about 25-30 minutes, or until heated through and bubbly.
11. Remove from the oven and let it cool slightly before garnishing with fresh parsley.

Flavor Profile

This Turkey Tetrazzini is creamy and comforting, with earthy notes from the mushrooms, a savory kick from the turkey, and a rich, cheesy sauce. Each bite is hearty and satisfying, making it perfect for any chilly day.

Enjoy your cooking, dear! If you have any questions or want to add something special, just let me know!