Turkey Tetrazzini with Fetuccine – Leftover turkey meat tossed in a delicious creamy sauce and served over fettuccine pasta.
Hi, Friends! HAPPY THANKSGIVING!
I hope you are soon going to be filled to the rim with all that wonderful food, and feel grateful for the delicious spread before you. I know I am.
I’m also thankful for all the smiles I see before me, for all the warmth I feel, and the laughter that my family and I are getting to share.
I am also very, verrrrrry thankful for all of you!
Thank you for allowing me to “talk” your ear off every other day. Thank you for allowing me to “feed” you my food. Thank you for always paying me a visit. I ♥ YOU!
Apart from my gratitude, I’d also like to share with you my absolute favorite leftover-turkey dish.
Soon enough, you’re going to be faced with the dreaded post-Thanksgiving dinner clean-up.
If you’re anything like me, all the leftovers will have your head spinning and you’ll be cursing out all the plastic containers because the lids are missing.
On the other hand? We’ve got delicious (prepared!) food for the rest of the weekend. Can’t complain.
Which brings me to my next point. You’re going to have lots of food options, but ain’t nobody gonna want to eat the same thing twice. That’s why we gotta get on this leftovers stuff stat.
This Turkey Tetrazzini is totally a Thanksgiving-leftovers-worthy-meal. Around these parts, this is a classic dish normally made with chicken and it’s called Chicken Tetrazzini or Chicken a la King.
Since this is real life, turkey instead of chicken is totally a GO. Rice instead of Fettuccine can also be a GO. However, I really like the fettuccine with this. Just a personal preference.
What can best be described as comfort food, this tetrazzini should be on your Friday night menu. You won’t be disappointed.
I hope your day continues to be filled with lotsa pies, cobblers, brussels sprouts and wine.
Turkey Tetrazzini with Fetuccine
- 8- oz . uncooked fettuccine
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion , diced
- 8- oz . fresh sliced mushrooms (you can also use 2 (4-ounce) cans)
- 1 garlic clove , minced
- 1/4 cup all-purpose flour
- 1 cup turkey broth or chicken broth.
- 1 cup skim milk
- 2 cups frozen peas and carrots
- salt and fresh ground pepper , to taste
- 2 to 3 cups cubed turkey (I prefer using breast-meat)
- Cook fettuccine according to package directions.
- In the meantime, heat olive oil and butter in a large skillet.
- Add onions and mushrooms; cook over medium heat until tender, stirring occasionally.
- Stir in garlic and continue to cook for 1 minute.
- In a small bowl whisk together flour and broth.
- Add to skillet.
- Stir in the milk and vegetables.
- Season with salt and pepper, increase heat and bring mixture to a boil.
- Continue to cook and stir for 1 minute or until sauce has thickened.
- Decrease heat to medium-high and add turkey; cook for 3 to 4 minutes, stirring occasionally, until heated through.
- Remove from heat.
- Serve over prepared fettuccine.