Turkey Tetrazzini

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When it comes to Thanksgiving, everyone thinks about the food. This Turkey Tetrazzini recipe is a great leftover recipe for the days after the holiday.

Thanksgiving is all about the food; the food is why we celebrate. We enjoy the harvest and give thanks.

It’s All About The Food

We chow down on our favorite side dishes and desserts, and eat as much turkey as we can handle in one sitting.

To me, the spirit of the season can be found when you’re communing with your family around the dinner table, while remarking how delicious it all is. It’s the taste of the season.

With all that food comes leftovers. I have to admit, this might be my favorite part about having so much food.

Somehow, it just tastes even better the next day. The turkey is still moist and the sides are even more inviting.

That turkey. Oh man, that turkey! It just seems to last forever, and there’s nothing wrong with that.

One of my favorite meals to make with leftover turkey is turkey tetrazzini.

I’m sure you’ve heard of chicken tetrazzini, but this recipe uses up the rest of that turkey sitting in your fridge.

I make a stove-top version, which is perfect for busy fall and winter nights.

It’s an easy recipe, and a great change of pace from everything else we consume days after Thanksgiving.

To me, it isn’t the holidays unless this is made at least once. It’s tradition!

{Related: Turkey Leftovers Soup}

Turkey Tetrazzini – Easy Leftover Turkey Recipe

serves 6

Ingredients

• 8 ounces fettuccine (about half a box)
• 2 teaspoons butter
• 1/2 cup diced onion
• 16 ounces turkey broth or stock (homemade would be great!)
• 1 cup of milk, divided
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 cup frozen green peas
• 1/2 cup sour cream
• 1/4 cup pasta water
• 2 cups chopped leftover turkey
• 1/2 cup shredded mozzarella cheese

Instructions

1. Cook the pasta according to the directions on the box. Reserve 1/4 cup of the pasta water, drain the rest, and set the pasta aside.
2. Melt butter in a large non-stick skillet, like a cast-iron skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add turkey broth and 1/2 cup milk.
3. In a small bowl, mix the other half of milk with the all-purpose flour. Slowly add the mixture to the skillet.
4. Bring the mixture to a boil, and let boil for 1 minute. Reduce the heat to low and stir in Parmesan. Remove skillet from heat, stir in sour cream and pasta water until well blended. Add frozen peas, turkey and pasta. Toss well.
5. Sprinkle the top with shredded mozzarella and toss once more. Serve immediately.

I’m also linking up with Jo-Lynne Shane and Alison Ray for Real Food Recipe Roundup.