Now, I am not a casserole kinda gal, but, when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of Tettrazini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty – so, this is the outcome.
The upshot is that the husband, a mushroom hater, said that they gave it a meaty texture and thought it was quite delicious.
Boom goes the dynamite – I have achieved success! According to him, it is a “Do Again.” Hope you feel the same way.
**Serves 6 hungry people.
Prep time: 10 minutes
Cooking Time: 35 minutes
- 2 tbsp. olive oil
- 2 shallots, thinly sliced
- 6 scallions thinly sliced
- 8 ounces mushrooms, coarsely chopped
- 4 tbsp flour
- 1 cup white wine
- 4 cups of turkey stock
- 1-5.2 oz. container of Boursin cheese
- 4 cups shredded, cooked turkey, dark meat is the best
- ¾ lb pound of pasta, preferably vermicelli, broken into pieces, cooked al dente
- 2 cups thawed, frozen peas
- 3 tbsp freshly parsley, minced
- ½ cup dried, seasoned breadcrumbs
- 3 tbsp olive oil
- 1/3 cup parmesan cheese, grated
Preheat oven to 350°.
Heat the olive oil in the bottom of a heavy Dutch oven. Add the shallots and scallions and sauté until wilted, yet not browned. Add the mushrooms and sauté for another few minutes. Try not to stir them too frequently or the will not brown correctly and get soggy instead. YUCK.
Add the flour to the mix and cook for a few minutes to get rid of the raw flavor of the flour. Once it achieves a slightly golden color, add the wine. Cook down to a loose paste-like consistency. Sounds gross, but you need this to happen to make the gravy.
Then, add the turkey stock, stir to blend, and simmer until the mixture becomes a loose sauce. Crumble the Boursin cheese into the sauce; stirring until it is blended completely. (I only used Boursin because it was in my fridge. Other cheeses such as cream cheese, cheddar, monterey jack, etc would work well too. Have fun!) Add the cooked turkey, cooked pasta, peas, and parsley. Stir gently to combine. Add salt and pepper to taste. Pour into a large casserole dish.
Mix the breadcrumbs, olive oil, and Parmesan cheese together and scatter over the top of the Turkey Tettrazini.
Cook for 20 minutes in the oven. (My daughter doesn’t like crunchy, baked pasta, so we make sure to get the dish out of the oven before it crisps up. If you like it crunchy, keep it in longer.)
Let sit for 10 minutes, to cool down. Serve.