Turkey Tetrazzini
Recipe created by Chef Dez, chefdez.com A perfect recipe to use up leftover cooked turkey or substitute for leftover cooked chicken. Use a desired dry pasta instead of the spaghetti/linguine but just be aware of the pasta cooking time.
Instructions
- Boil water and cook the pasta to desired consistency while preparing the following steps.
- Place a large 12-inch pan on medium heat. Add the butter. Once the butter foams, and the onion, garlic, smoked paprika, basil, oregano, salt, and pepper and cook until the onions are somewhat soft, approximately 2 to 3 minutes, stirring occasionally.
- Add the mushrooms and cook until the mushrooms have shrunk in size and almost all their moisture has evaporated, approximately 5 minutes, stirring occasionally.
- Stir in the flour and cook for another 2 minutes, stirring occasionally, to cook out the starchy taste of the flour.
- Stir in the frozen peas and then stir in the cream cheese until completely distributed. Slowly add the chicken broth while stirring to incorporate, and then stir in the whipping cream. Stir in the cooked turkey, mozzarella, and sugar. Turn the heat to medium-high and cook until it comes to a boil, stirring occasionally, approximately 4 to 5 minutes.
- Stir in the cooked pasta (from step 1) with the lemon juice, and then transfer this mixture to a 9x13 baking dish. Top evenly with the parmesan cheese. Broil in the oven on the top rack until lightly browned, approximately 5 minutes. Serve garnished with the freshly chopped parsley, if desired.
