10 November 2009

Recipe: Turkey Tertazzini

As promised, here is the first of my turkey leftover recipes. This one was sent over in the Kikkoman's package. I've never made (or eaten) Turkey Tertazzini before. I've heard of it, so it must be a popular dish, but never tried it.

Now I didn't have everything on hand, and I cut down some of the ingredients when I made it. I'll put in parenthesis what I changed if I did. For instance, I cut the turkey down - I just felt it was way too much meat. (Also, while Kikkoman sponsored my turkey feast this week, don't feel you have to use their product when you make it. I'm sure the folks over at Kikkoman hope you do, and I'm enjoying their products, but I'm not one to be pushy on that. I know a lot of you also buy whatever is on sale)

Terrific Turkey Tertazzini

3 pounds turkey leftovers, cut into small pieces (I used 1 1/2 pounds)
1 pound sliced mushrooms (I was not braving the rain for this)
6 tablespoons butter
6 tablespoons flour (I used 1/4 cup)
1 cup chicken broth
2 cups Kikkoman Pearl Original Soymilk (feel free to use your soymilk/milk of choice folks)
1 pound package thin spaghetti
1 cup Parmesan cheese
salt & pepper (skipped this entirely)

Melt butter in large saucepan. (Don't ask me why I was using a skillet folks, all I can say is that it was the caffeine withdrawal haze! lol)

Next, stir in the flour, cooking until it bubbles. Slowly pour in the chicken broth, stirring until the sauce thickens.

Follow with the (soy)milk, salt and pepper, and cheese. Then add in the turkey and mushrooms.

Cook pasta as package directs. (sorry, no photo since I forgot - oops! But I'm sure you know what that looks like!) After draining, you'll stir the pasta in with the turkey sauce mixture. Spray a baking dish, and pour the mixture in. I topped mine with more cheese - you can leave it out if you want.

Bake at 450 for about 20 minutes.

DH gives it two thumbs up. Honestly, I think it can skip the baking in the oven when I make it again, but that's up to you. If your turkey is really cold, or you're using the shredded Parmesan cheese that will melt, then you'll probably want to do bake it.


Dashery Jewelry said...

I love Turkey Tetrazzini! The best part of leftovers from Thanksgiving! I've never heard of using soy milk in it though. Might have to try this recipe.

Sheila Sultani said...

This is my FAVORITE dish ever! My mom makes it with chicken and layers everything in the pan - pasta, chicken and mushroom, sauce, parmesean and repeat - so YUMMY! It tastes even better if you boil your own chicken and use that broth.

tahtimbo said...

Okay, I'm bookmarking this one, too. Since we host Thanksgiving, we usually end-up with the leftovers, so this will be a great recipe to make for my family.

Andrea Frazer - Pass the Zoloft said...

Honestly, that looks kind of gross, but probably tastes really good. I'm doing some corporate food blogging now, so it's fun to see other products and the combinations you can make with them. I'll be back!