How To Make Turkey Tetrazzini With Thanksgiving Leftovers: Texas Style Cuisine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat coconut briquettes until ready.

Melt 1/2 stick of butter in a 12-inch Dutch oven.

Add chopped small onion and sauté until translucent.

Add 8 ounces of sliced mushrooms and sauté until cooked through.

Stir in 1/4 cup of flour to make a roux, cooking until the raw flour taste is gone.

Pour in milk and bring to a boil to thicken the sauce.

Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the sauce.

Once boiling, add cooked turkey to warm it up.

Melt another 1/2 stick of butter in the Dutch oven.

Add 4 slices of diced bread to the melted butter and stir until moist.

Cook 1/2 pound of elbow macaroni until al dente, then add to the sauce.

Pour the sauce over the macaroni and stir well in the Dutch oven.

Sprinkle Parmesan cheese into the mixture and stir.

Spread the diced bread mixture on top of the pasta.

Cover the Dutch oven and place it on the fire with charcoal for 30 minutes, rotating the pot clockwise and the lid counterclockwise every 15 minutes.

After 30 minutes, check the dish; it should be ready and toasted on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens