Turkey Tetrazzini Pasta
Fast & Fancy
Three Farm Daughters
Before taking your first bite of that glorious, bronzed bird on Thanksgiving, it’s almost impossible to imagine a scenario where you *wouldn’t* want to feast on roast turkey with all the trimmings everyday - for the rest of forever…
It's incredibly delicious, but fast-forward three days and you may be feeling a little turkey’d out! After turkey omelets for breakfast, sandwiches for lunch, and slices with gravy & stuffing for dinner, it doesn’t take long to feel like you’ve gobbled up too much of a good thing.
By Monday, if that mountain of leftover turkey in the fridge doesn’t seem to be getting any smaller no matter how much you eat, it’s time to play your wildcard with this comforting pasta dish!
Give everyone’s taste buds a break from Thanksgiving flavors with this savory pasta casserole with tender chunks of turkey, mushrooms, bright baby peas and oozy cheese. Here’s leftovers like you’ve never seen ‘em before…
4 cups roast Turkey, shredded or torn into chunks
3 tbsp Butter + 2 tbsp Olive Oil
1 large Onion, finely diced
5 cloves Garlic, crushed
1lb Mushrooms, sliced
3 tbsp Plain Flour
½ cup dry White Wine (optional)
1 cup Heavy Cream
2 cups low-sodium Chicken Stock
1 tsp Lemon Zest
2 tbsp Lemon Juice
8oz Garlic & Herb-flavored Cream Cheese
1 cup frozen Baby Peas (or leftover Green Beans)
4 tbsp fresh Flat-Leaf Parsley, roughly chopped
1 cup Sharp White Cheddar, shredded
1 cup Mozzarella, shredded
½ cup Parmesan Cheese
Preheat the oven to 350°F, and bring a large pot of salted water to a rolling boil.
Cook the cavatappi pasta according to package directions, saving 1½ cups of the pasta cooking water before draining. Return the cooked pasta to the pot and cover to keep warm.
Meanwhile, heat the butter and oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes. Next, add the mushrooms and cook until golden, around 5-6 minutes.
Next, sprinkle the flour over the mushrooms in the pan, stirring to coat everything evenly. Allow to cook over medium heat for 1 minute before adding the wine (if using). Allow the wine to bubble off for 30 seconds, then pour in the chicken broth and heavy cream.
Whisking constantly, carefully bring the sauce to a steady simmer until thickened and no lumps remain, about 5 mins. Stir in the cream cheese, baby peas, lemon juice & 2 tbsp parsley. Mix until melted and combined.
To assemble, pour the creamy sauce over the cooked pasta in the pot, adding a few spoonfuls of reserved pasta cooking water to form a glossy sauce. Season to taste, then fold through the shredded turkey along with ½ cup each of the mozzarella and cheddar.
Pile everything into a large greased baking dish, and scatter over the remaining cheese. Cover with foil and bake for 20-25mins.
To finish, remove the foil and scatter the top with lemon zest and parmesan. Return to the oven for an extra 15mins until top is golden, bubbly and crunchy around the edges.
Allow to cool slightly before scattering with extra parsley and serving with a simply-dressed green salad and crusty bread to mop up all the delicious sauce!