SnowyShiloh
Well-Known Member
Hi everyone! We had an 11 pound turkey for 2 people, so needless to say there was a lot of leftover meat that I chopped up and put in the freezer. Tonight I made up a "light" turkey tetrazzini casserole and it was great, my BF rated it 5 stars. I thought maybe we could exchange our favorite leftover turkey recipes for all that frozen meat.
Here is my tetrazzini recipe:
8 ounces egg noodles
2 cups chopped, cooked turkey
1/2 pound sliced mushrooms
1 1/4 cups chicken broth
1 1/4 cups skim milk
4 tablespoons flour
1/4-1/2 teaspoon poultry seasoning
1 cup fat free sour cream
salt and pepper to taste
1/4 cup chopped fresh parsley (which I'm sure all of us bunny people have on hand!)
1/2 cup fresh grated parmesan cheese
Preheat oven to 350 and grease a pan, you can use one slightly bigger than an 8 by 8 inch all the way up to a 9 by 13.
1) Cook pasta in salted water, drain and return to pot.
2) While pasta is cooking, saute mushrooms in a saucepan until they're as cooked as you'd like.
3) Pour in the chicken broth and all the milk except for half a cup. Stir the flour into the remaining milk until smooth, then stir into the liquid once it comes to a boil. Let it boil for a minute or two while stirring.
4) Stir in the poultry seasoning, salt and pepper, and then the cooked turkey. Cook another minute or so or until the turkey is hot, then remove from heat and stir in the sour cream and parsley (reserving 1 tablespoon) when it isn't boiling anymore.
5) Stir the sauce into the cooked noodles, pour the mixture into the baking pan and sprinkle with the parmesan cheese and remaining parsley. Bake for 20 minutes or until hot and the cheese is melted. Enjoy!
Here is my tetrazzini recipe:
8 ounces egg noodles
2 cups chopped, cooked turkey
1/2 pound sliced mushrooms
1 1/4 cups chicken broth
1 1/4 cups skim milk
4 tablespoons flour
1/4-1/2 teaspoon poultry seasoning
1 cup fat free sour cream
salt and pepper to taste
1/4 cup chopped fresh parsley (which I'm sure all of us bunny people have on hand!)
1/2 cup fresh grated parmesan cheese
Preheat oven to 350 and grease a pan, you can use one slightly bigger than an 8 by 8 inch all the way up to a 9 by 13.
1) Cook pasta in salted water, drain and return to pot.
2) While pasta is cooking, saute mushrooms in a saucepan until they're as cooked as you'd like.
3) Pour in the chicken broth and all the milk except for half a cup. Stir the flour into the remaining milk until smooth, then stir into the liquid once it comes to a boil. Let it boil for a minute or two while stirring.
4) Stir in the poultry seasoning, salt and pepper, and then the cooked turkey. Cook another minute or so or until the turkey is hot, then remove from heat and stir in the sour cream and parsley (reserving 1 tablespoon) when it isn't boiling anymore.
5) Stir the sauce into the cooked noodles, pour the mixture into the baking pan and sprinkle with the parmesan cheese and remaining parsley. Bake for 20 minutes or until hot and the cheese is melted. Enjoy!
