Leftover turkey anyone? We have turkey for Christmas and I always buy the biggest turkey with dreams of turkey barley soup, turkey sandwiches, and turkey tetrazinni as leftovers in the days that follow Christmas!
It has taken me a couple of years to get this creamy turkey tetrazinni just right, and I am so happy to share with you the years in the making, finally made perfect turkey tetrazinni recipe!
It’s shredded turkey, a cream sauce, garlic, and mushrooms that is perfectly paired on top of a plate of egg noodles!
This recipe calls for turkey and egg noodles, and it can be made just as delicious using chicken and any type of pasta! I shred the meat to make it stretch a bit and be incorporated into every bite! You can choose to have cubed or diced meat as well!
Turkey Tetrazinni
Ingredients
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2
cloves garlic-minced
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2
shallots-chopped fine
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1 Tablespoon
canola oil
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1 pound
mushrooms-I use button and baby bellas
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1/4 cup
fresh parsley-chopped
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1 teaspoon
thyme
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salt and pepper
to taste
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1 Tablespoon
lemon juice
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4 Tablespoons
butter
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1/4 cup
flour
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1 cup
milk
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2 cups
chicken broth
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1/2 cup
Parmesan cheese-grated
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4 cups
turkey-shredded
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1 lb
egg noodles, cooked according to package
- In a saute pan heat oil, add in garlic and shallots, cook for a few minutes.
- Add the mushrooms, parsley, thyme, salt and pepper. Saute until mushrooms are cooked, drain any excess water being careful not to drain the herbs.
- Place mushrooms in a bowl and pour lemon juice over top, set aside.
- In a pot on medium heat make a roux using the butter and flour, stir together until combined.
- Stir in milk and stir until well combined, stir in the Parmesan cheese. Allow to thicken.
- Stir in the chicken broth, and mix well. Allow to become thick and creamy.
- Stir in the mushrooms and turkey. Cook for 10 minutes on low heat.
- Serve over top of egg noodles!
