Turkey Tetrazzini
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Prep Time:
Cooking Time: Servings: 8 |
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Turkey Tetrazzini Recipe. What do to with leftover turkey? This is the classic answer to that question.
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Be The First To Review This RecipeIngredients
| unsalted butter | 3 Tbsps | |
| button mushroom | 2/3 lb | sliced thin |
| shallot | 4 | chopped |
| turkey | 4 cups | chopped |
| pea (frozen) | 1 cup | |
| white wine | 1/2 cup | |
| penne pasta | 1 lb | |
| salt | 3 Tbsps | |
| ricotta cheese | 1 lb | |
| Parmesan cheese | 1 cup | |
| heavy cream | 1 cup | |
| black pepper | 1/4 tsp | to taste |
Directions
- Preheat your oven to 400 degrees. Grease a 10 x 15 inch baking dish with a small portion of the butter.
- Fill a stockpot with water and bring to a boil over high heat.
- In a sauté pan melt 2 tbsps of the unsalted butter and add the sliced mushrooms. Saute for about 6 minutes until the mushrooms give up their liquid and it evaporates.
- Add the shallots and sauté for about 2 minutes. Add the chopped turkey, peas, and white wine. Cook for about 5 minutes until most of the wine has evaporated.
- Place 2 tbsp's of the salt into the boiling water and add the penne pasta. Cook for about 8 minutes until it is barely tender. Drain Well.
- Add the barely tender pasta to the turkey mixture and add the ricotta cheese, 3/4 cup of the Parmesan cheese, heavy cream, black pepper, and the remaining salt to taste. Combine well.
- Pour into the greased baking dish and sprinkle with remaining Parmesan cheese and dot with remaing butter.
- Bake for 10 to 15 minutes or until the top is golden and crunchy.
