Mashed Squash Grilled Cheese Sandwiches Turkey isn’t the only thing that might be left over…
Recipe: Turkey Tetrazzini
Turkey Tetrazinni
This year, Open Table Chef Jed Hackney roasted dozens of turkeys to prepare delicious Thanksgiving meals for our clients. While we’re sure those turkey dinners will be eagerly enjoyed, Chef Jed has mastered the art of turning leftovers into creative next-day dishes. Here’s his recipe for a beloved classic: Turkey Tetrazzini.
Ingredients:
- 1 lb pasta, spaghetti, linguini, or pasta of your choice
- 3/4 cup all purpose flour
- 3/4 cup unsalted butter
- 3 cups chicken or turkey stock
- 3 cups whole milk
- 1 large onion, diced
- 4 ribs celery, split and diced
- 1 clove garlic, minced
- 1 cup shredded parmesan cheese
- 5 cups shredded or chopped turkey
- Lemon juice, to taste
- Vegetable oil, canola or olive oil are fine.
- Salt
- Pepper
- Nutmeg
Directions
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Cook pasta to al dente, drain, toss with a small amount of vegetable oil to prevent sticking.
-
Saute onion and celery over medium heat until softened and translucent. Add garlic and saute until fragrant, around Be careful not to burn garlic. Set aside to cool.
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Heat butter in saucepan over medium heat until butter begins to foam. Wisk in flour and cook butter flour mixture for a few minutes over medium heat.
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Mix milk and stock together and wisk into butter and flour. Cook over medium heat, wisking continuously until thickened. Add parmesan cheese and mix to combine.
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Add chicken to sauce and add salt and pepper to taste. Add a squeeze of lemon.
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Toss sauce with pasta. Add to large casserole dish and bake in 350 degree oven until bubbling.
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Serve immediately!
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