Turkey Tetrazzini
I love this for leftover turkey because it completely remakes over the whole thing. You do not feel like you are eating leftovers, but you feel like you're eating a whole new dish. This can also very easily be swapped out for chicken when you do not have leftover turkey laying around.
Ingredients
- 12 ounces dry fussili or corkscrew pasta
- 3 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- ¾ pound cremini mushrooms sliced
- 3 tablespoons flour
- 2 ¼ cups homemade chicken stock or reduced sodium store bought
- 8 ounces boursin cheese garlic and flavor
- 1 ⅓ cups half & half
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano or Italian seasoning
- 2 cups leftover turkey chopped
- 2 cups mozzarella cheese divided
- ¼ cup Parmesan cheese freshly grated if possible
Instructions
- Preheat oven to 375°F.
- Cook the pasta to al dente and according to package directions.
- Heat a skillet to medium high heat and add the butter, onions and garlic and saute until softened. Add the cremini mushrooms and cook until softened, about an additional 3 minutes. whisk in flour and cook 1-2 minutes.
- Whisk in the broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Whisk in the boursin cheese just until melted. Add chopped parsley and dried oregano or Italian seasonings
- Combine pasta, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with Parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.