Need a comforting, creamy and baked reason to hoard some of that leftover Turkey this Thanksgiving? One that doesn’t use canned soups? Instead uses real ingredients like cream, broth and spices. Here you go!
Well Thanksgiving has come and gone and once again you are left with a mountain of turkey, if you’re lucky that is!
Turkey Tetrazzini may sound fancy, but it’s really anything but. Most of this is whipped up in one skillet and just transferred to a baking dish where some cooked noodles and leftover turkey are waiting.
It’s a very basic dish with it’s only variable really being what type of vegetable you choose and the cheese you choose.
We chose broccoli because most of the Turkey Tetrazzini recipes we’ve seen call for peas. And, well, we just wanted to be different.
Something else you will find that’s different with this recipe is it doesn’t use any canned soup. Instead we make our own sauce with things like real mushrooms, real wine, real cream, real broth and spices.
Crazy huh?
But the end result is well worth it !
Substitutions:
1 cup Peas and 1/2 Cup Swiss Cheese
Turkey Tetrazzini with Egg Noodles & Broccoli
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Need a comforting, creamy and baked reason to hoard some of that leftover Turkey this Thanksgiving? One that doesn’t use canned soups? Instead uses real ingredients like cream, broth and spices. Here you go!
Ingredients
- 8 ounces egg noodles ( a little more than 1/2 of the 12 oz. bag)
- 3 Cups Organic Turkey, cut up
- 1 Cup Organic Broccoli, chopped up and steamed
FOR THE SAUCE:
- 8 oz. Organic Mushrooms, sliced
- 1/4 Cup Organic Onion, diced
- 1/4 Cup Organic Celery, diced
- 2 Cloves Organic Garlic, minced
- 5 Tablespoons Organic Butter (divided 2 Tbsp/3 Tbsp)
- 1/4 Cup Flour (I used Bob Mills)
- 1/2 tsp. Fresh Thyme
- 1/4 tsp Fresh Oregano
- 2 Cups Organic Chicken Broth
- 1 1/2 cups Organic Whole Milk
- 1/4 Cup Organic Heavy Cream
- 1/4 Cup White Wine (can substitute broth)
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
TOPPING:
- 4 oz. Organic White Cheddar Cheese, shredded
- 1 cup bread crumbs
- 3 Tbsp Organic Butter
Instructions
- Preheat an oven to 375° F
- Lightly butter a 9×13 baking dish.
- Fill a large saucepan with water and start to bring to a boil.
FOR THE SAUCE:
- In a large skillet, over medium heat, add 3 Tbsp of butter and the mushrooms. Cook until they release their liquid and are browned. Add the onions and celery and cook another minute. Add the garlic, cook another 30 seconds (adding butter or oil if necessary). Set aside.
- Add the remaining 2 Tbsp of butter along with the flour and whisk until there are no lumps and the raw flour taste is gone (approx. 1 min). Add the thyme and oregano. Stir to combine.
- Slowly whisk in the chicken stock until incorporated and smooth, next the wine, milk and cream. Stir often for about 4 minutes or until thickened over low/med heat. Taste for seasonings and add salt, pepper or garlic powder if needed.
- Add the mushrooms back into the sauce. Set aside.
PUTTING IT ALL TOGETHER:
- Cook the pasta in a large saucepan of salted boiling water. When the pasta is al dente, drain it and add it to the buttered dish. Pour the thickened mushroom sauce over it and stir to combine.
- Add the cut up turkey and broccoli. Add the cheddar cheese and stir.
- In a small bowl combine the topping ingredients and sprinkle on top of the casserole.
- Bake for 30 minutes or until heated through.
- Let rest for 10 minutes before serving.
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