Happy Sunday everyone! Is anyone else in full holiday mode? After a busy November and hosting our first Thanksgiving, I am ready for the Christmas season to begin (let’s be honest…I’ve been ready since about the November 1st!). Our home is decorated, we are slowing putting gifts under the tree, and a Christmas holiday station has been playing in my care for about 3 weeks!
Despite my anxious desire to dive into Christmas, we were stuck with a few extra days of Thanksgiving looming over our tummies. Does anyone else find leftovers from Thanksgiving completely overwhelming?! Jeff and I are not huge leftover people. We typically keep leftovers for a day or two, then they slowly find their way to the back of the fridge or into the garbage can. I’ve been trying to be better about re-purposing leftovers, and Thanksgiving was no exception this year! After hearing my mom talk about turkey tetrazzini, a dish that utilizes leftover turkey from Thanksgiving, I thought what a great idea… I need to give this a try!
Turkey Tetrazzini typically uses a base of either cream of mushroom soup, cream of chicken soup, or a homemade white cream sauce. Cheese is another prominent ingredient as well as a few vegetables (need a little fiber in there, right!) and of course lots and lots of turkey. My recipe takes a little lighter spin on this classic dish. It is easy to make and definitely warm, comforting, and the perfect way to utilize some of your extra holiday ingredients. This will definitely become a new tradition in our home for after-Thanksgiving leftover meals, and I hope it will for you too!
A Little Lighter Turkey Tetrazzini
- 1 Tbsp olive oil
- 3-4 oz whole wheat spaghetti pasta
- 2 heaping cups organic baby portabella mushrooms, washed and roughly chopped
- ¾ cup white onion, diced
- ¼ cup low sodium chicken stock
- 1 can cream of mushroom soup
- ¾ cup 1% milk
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4-1/2 tsp garlic powder
- pinch crushed red pepper
- 1/3 cup chopped parsley
- 2 cups turkey, shredded
- 1/3 c frozen peas
- 1/2 cup shredded mozzarella cheese + a little extra for the top
- 1/2 cup shredded cheddar cheese + a little extra for the top
- 1/4 cup bread crumbs (optional) with 1 tsp butter
Preheat oven to 350 degrees.
In a large pot of boiling water, cook pasta as directed on back of box. I suggest undercooking slightly, as this will also gain some cooking time in the oven.
In a large sauté pan, sauté diced onion and mushrooms in olive oil. Season with a pinch of salt and pepper to help draw moisture out of mushrooms. Sauté 4-5 minutes or until onions become slightly translucent.
Add cream of mushroom soup, chicken stock, parsley, garlic powder, red pepper, salt, and pepper to pan. Stir for a few minutes until soup starts to thin out and bubble. Stir in milk and bring to a low simmer.
Add frozen peas and shredded turkey. Cook for ~5 minutes until peas become soft and tender. Mix in cheese and stir until cheese is fully melted.
Once pasta is cooked to your liking, drain and add to your cream sauce with a 1-2 Tbsp of pasta water to help thin the sauce. Lightly toss pasta into the sauce then transfer to a medium sized baking dish. Top with extra cheese and bread crumbs (optional). You may season the breadcrumbs to your liking with herbs, spices, or just plain salt and pepper. Place small droplets of butter on bread crumbs and bake in the oven for 15 minutes or until bubbling. Once bubbling, let sit under the broiler for another 5-8 minutes until the top begins to golden and become crisp. Let cool for 10-15 minutes and enjoy!