The days after a big holiday feast of turkey and all the trimmings may find you wondering what to do with the leftovers. There’s turkey sandwiches, turkey soup, warmed over sliced turkey and cranberry sauce etc… But if you’re looking for a total overhaul on turkey leftovers you’ll want to try this super delicious one dish meal.
You may be surprised to learn that this is not a traditional Italian dish but rather one inspired by a Florentine opera star of the early 1900s. Tetrazzini: The diva who inspired top chefs. Another variation on this recipe is Chicken Tetrazzini.
- 12 oz pasta (spaghetti, linguini, or fettuccine)
- 2 cups broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion diced
- ½ red pepper diced
- 1 cup sliced mushroom
- 3 cups precooked turkey breast cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 2 cups milk
- ¼ cup dry sherry or white wine
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese (divided)
- Preheat oven to 400 F.
- Spray a 13×9 inch (3 quart) glass baking dish with non-stick cooking spray.
- Bring water to a boil in a large pot and add the pasta and broccoli. Add the peas during the last 2 minutes of cooking. Cook until pasta is tender (according to the package directions), drain in a colander.
- Meanwhile, sauté the onions and red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
- Stir in the condensed soup and gradually stir in the milk.
- Add the pasta, turkey, parmesan cheese, half of the mozzarella cheese, sherry, soup mixture and seasonings to the baking dish and stir well.
- Top with the remaining mozzarella cheese and bake uncovered for 30 minutes.
- Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmesan cheese.