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Creamy Turkey Tetrazzini
A great meal to serve using your holiday turkey leftovers.
Recipe by Family Spice
INGREDIENTS:
- 6 TBS unsalted butter
- 1 cup chopped onions
- 1/2 cup chopped red bell peppers
- 2 tsp minced garlic
- 1lb white button mushrooms, sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp freshly chopped thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cups chicken or turkey stock
- 1 3/4 cups half-and-half
- 1 lb cubed or shredded roast turkey, cooked
- 1/2 cup freshly grated Parmesan
- 12 oz fettuccine, cooked
- 1 TBS freshly chopped parsley leaves
- Heat a large non-stick skillet on medium-high and melt:
- 6 TBS unsalted butter
- Add in and sauté until softened, about 5 minutes:
- 1 cup chopped onions
- 1/2 cup chopped red bell peppers
- Stir in for 1 minute:
- 2 tsp minced garlic
- Stir in:
- 1lb white button mushrooms, sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp freshly chopped thyme leaves
- Cook until mushrooms soften and release their juices, about 5 minutes
- Mix in:
- 1/4 cup all-purpose flour
- Cook for 2 more minutes.
- Add in:
- 1/4 cup dry white wine
- 2 cups chicken or turkey stock
- Continue cooking and stirring until smooth and sauce begins to thicken, about 2 minutes.
- Add and bring to a boil:
- 1 3/4 cups half-and-half
- Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 15 to 20 minutes.
- When the sauce has thickened, mix in:
- 1 lb cubed or shredded roast turkey, cooked
- 3/4 tsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- Serve over:
- 12 oz fettuccine, cooked
- Garnish top with:
- 1 TBS freshly chopped parsley leaves
Prep Time: 10 min
Cook Time: 40 min
Difficulty: Easy
Servings: 10
Serving Size: 1 1/2 cups
Serving Suggestions: Great with chicken and pork, too!