Turkey Tetrazzini

Leftover turkey is yummy, but you can get sick of it after a couple days. That's okay, because the meat takes to freezing pretty well. Of course, it's a little gummy when thawed, which might make something like a turkey salad sandwich not that appealing, but it's perfect in pies and casseroles.

So we had leftover turkey in the freezer and wanted something simple: turkey tetrazzini came to mind. It's been one of those things we discovered a few years ago when we wanted something different with our turkey leftovers. The veggies vary (mushrooms work quite well, the peas, broccoli or something different) but the cream sauce remains the same. Of course, you don't have to leftovers to do this. If you score turkey parts on sale and just cook them to put in the casserole, that would work too.

Turkey Tetrazzini


serves 4

350g pasta, went with spaghetti noodles snapped in half this year
2 1/2 cups cooked turkey, in 1/2 inch chunks
1 large onion, diced
14oz can of peas, drained
1 Tbsp olive oil
2 Tbsp butter
1/4 cup flour
a splash of sherry
1 can condensed mushroom soup
4 cans of milk
1/4 tsp garlic powder
salt and pepper to taste

Start prepping the pasta.
In a large saucepan (big enough to combine everything), heat the butter and oil over medium-high heat.
Add the onion and cook until soft, but not brown.
Add the turkey and cook about 1-2 minutes to start warming it up.
Sprinkle the flour over the turkey and onion and stir to get everything wet.
Add the mushroom soup and splash of sherry and combine. Cook a minute to burn off the alcohol.
Mix in the milk and spices and bring to a boil.
Add the peas and drained pasta and stir to coat.
Serve (or bake in a 350 F oven for 30 minutes up to an hour)

Filling and creamy, a nice alternative to a weekday default meal.

Enjoy!