Turkey Tetrazzini | Blue Jean Chef

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop celery, onion, and mushrooms.

Grate Parmesan cheese and chop parsley.

Shred leftover turkey.

Cook the pasta ahead of time, but do not rinse it; save some pasta water before draining.

Sauté the chopped vegetables and spices in a skillet.

Add flour to the sautéed vegetables and stir.

Pour in white wine and chicken stock to thicken the sauce; if no white wine, use dry vermouth or more chicken stock.

Add heavy cream and simmer for 1-2 minutes.

Toss the shredded turkey with the cooked pasta, peas, sauce, and Parmesan cheese.

Transfer the mixture to a casserole dish and thin with a bit of reserved pasta water to achieve the right consistency.

Combine melted butter, panko breadcrumbs, and Parmesan cheese with a little parsley for the crunchy topping.

Sprinkle the topping over the casserole.

Bake at 375°F for 35-45 minutes until bubbling on the sides and brown on top.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens