TURKEY TETRAZZINI

Welcome back to Lee's Cooking page. I hope your Thanksgiving was fun and SAFE.

Today we are again looking at the mound of left overs from yesterday, and have found yet another great solution.

If you have been following this blog, you know how much I love COOKING WITH CAROLYN . We have made many of her recipes.

Chilli Sketti is my favorite, and we make her Cranberry Sauce every Holiday.

I found one of her recipes we had printed and filed away for future use. And the future is now.

This is a recipe for Chicken Tretrazzini that we have modified just a bit for Turkey Left Overs !!!!

Here is what you'll need

6 TBL EVOO

2 ½ lbs Left Over Turkey (chopped)

Grand Diamond Seasoning (to taste) or seasoning of your choice

Salt

8 oz chopped White Mushrooms

1 Medium Yellow Onion (Chopped)

¾ lb FRESH Asparagus (Cut into 1 inch pieces)

4 Cloves FRESH Garlic (minced)

4 TBL Butter

1/3 Cup All Purpose Flour)

2 ½ Cups of Turkey Broth

1 Cup of Half and Half

2 TBL White Balsamic Vinegar or Lemon Juice

¼ – ½ Cup FRESH Italian Parsley or FRESH Basil

1 lb Linguine or Spaghetti

1 Ton Mozzarella Cheese

Pre Heat a large Dutch Oven or skillet over medium high heat with 3 TBL of oil. 

Still over medium high heat, add 2-3 more TBL of oil and saute the mushrooms and onions until the onions are soft, about 5 minutes. Add the seasoning to taste, asparagus , garlic, and salt. Saute for about 1 minute. Remove and set aside on a plate.

 

 Melt the butter and add the flour to the skillet. Stir and lightly brown for 3-5 minutes. Whisk in the broth and then the half and half. Add the vinegar. The sauce will thicken. Turn off the heat.

Pre heat the oven to 350.

Bring a large pot of water to a boil over high heat. Add 3-4 TBL of Salt. Cook the pasta for half of the recommended cooking time. (We added a couple of minutes)

Drain the pasta well.

Stir in the vegetables, turkey, parsley, and the pasta into the sauce. Stir until mixed well.

 Spray a baking dish with non stick spray. (We used one for dinner, and the rest we froze to use later.)

Top with Cheese and bake 20-30 until cheese is nicely melted.

The other containers go into the freezer to be baked later.

When the cheese is melted to your liking, serve.

 

 So, as usual with Carolyn's recipes, this was off the hook.

Penny thought it was a bit bland and needed more seasonings. OK I get that. I thought it was G R E A T.

Maybe I should add some Mushrooms ?????

So if you have a ton of left overs from yesterday, give this one a shot.

You can thank me later.

Be safe, be smart, and Stay The F(*^&^ AT HOME !!

Lice Long ad Prosper