Thursday, December 1, 2011

day after thanksgiving turkey tetrazzini

sorry it's been awhile since i posted.. but last week as i am sure same with you was c r a z y!!! i went to 3 different full thanksgiving dinners.. one of which was at my house.. and then chili night at my house as well.. it was alot of fun!! so i had planned on making turkey tetrazzini with all my left over turkey.. well guess what i barely had enough for a few sandwiches so i ended up substituting chicken.. ha but it was very very good.. the recipe was inspired  by simply recipes turkey tetrazzini..and i pretty much followed it (well except for the switching turkey for rotisserie chicken and a few other little changes..) i did have alot of left over mashed potatoes so i made my spicy potato pancakes.. and they were heavenly.. and i of course made all my family favorites.. recipes found here.. i did add bourbon spiked whipped cream to my pumpkin bread pudding.. which my dad declared the best thing he has ever eaten.. recipe for the whipped cream found here..

(augh the pictures are horrible i think i had something set wrong on my camera.. sorry.. we are having leftovers tonight maybe i can get a better picture i will try)


prep time: 15 minutes
cooking time: 40 minutes
servings: 6-8

ingredients:

12 oz. box or bag of linguini, cooked according to package directions
12 oz mushrooms, sliced (4-5 cups)
1/2 cup unsalted butter ( divided and 1/4 cup reserved)
1/4 cup flour
1 1/2 cups milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry
3 cups coursley chopped cooked turkey or chicken
1 cup frozen peas
2/3 cup freshly grated parmesan (divided and 1/3 cup reserved)
1/3 cup shredded swiss cheese
juice of one lemon
zest of one lemon
1/4 tsp. nutmeg
salt and pepper
1/3 cup panko

preheat oven to 350 degrees (f). Cook your pasta according to package directions, taking out about 2 minutes before the package says.  melt in a medium size sauce pan over medium low heat 1/4 cup of butter.. add mushrooms.. sook until all the liquid the mushrooms give off is evaporated 7-9 minutes.. remove mushrooms and set aside.. melt remaining butter.. add flour and cook over medium-low heat stirring for 3 minutes..then slowly whisk in milk.. it will starten to thicken up.. if it's not crank the heat to medium or medium high.. once it's thickening up addd cream, broth and sherry.. keep whisking.. lower heat to low and keep stirring for about 5-8 minutes.. when pasta is ready drain and in a large bowl combine pasta, white sauce, mushrooms, turkey and peas.. then stir in 1/3 up parmesan and 1/3 swiss cheese.. stir in lemon juice and zest.. add nutmeg and salt and pepper to taste..then transfer the mixutre to a buttered or pam sprayed casserole dish.. in a small bowl combine the remaining parmesan and panko.. sprinkle the mixture evenly over the tetrazzini.. bake in the middle of the oven for 30-40 minutes or until bubbly..

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