I hope everyone had a wonderful Thanksgiving and got to spend time with family and friends. Thanksgiving has always been my favorite holiday, the gathering of loved ones around the table enjoying a bounty of food the likes of which you only see once a year. This usually leads to a huge amount of leftovers. After you’ve had more turkey sandwiches than you care to admit, the following recipe is a wonderful way to finish up the turkey. Of course, this dish can also be made any time of the year with turkey or chicken.
Turkey (or chicken) Tetrazzini
10 oz. pasta (I use brown rice pasta, either penne or small/med shells)
1/4 cup salted butter
1 1/2 cups chopped fresh mushrooms
1/2 cup diced sweet onions
1/2 cup diced red bell pepper
1 can cream of mushroom soup
1 cup chicken broth
1 cup shredded sharp cheddar cheese
5 oz. frozen green peas
1/4 cup of dry sherry (not cooking sherry)
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 cups of cooked chicken or turkey
grated parmesan and paprika to sprinkle on top
Directions:
Cook pasta, drain and set aside. Melt butter in large soup pot over medium heat. Add mushrooms, onion and bell pepper, saute until tender.
Stir in soup and broth, cook until just heated. Add the cooked pasta, cheddar cheese, peas, sherry, Worcestershire sauce, pepper, and the cooked turkey or chicken. Mix well and transfer to an 11×14 baking dish, or a three-quart casserole. Sprinkle with parmesan and paprika (as much or little as you like).
Bake at 375 for 25-30 minutes.
This recipe will serve up to four adults.
If you double the recipe, use two dishes to bake it in. Buon Appetito!