This year for Thanksgiving we cooked an 18 pound turkey! So, needless to say we had a lot of leftovers. My sister suggested making turkey tetrazinni and freezing half to keep for a quick weeknight meal. I wanted to make it without cream of chicken soup as one of the ingredients so this is what I came up with. You can use any veggie (frozen peas and carrots, fresh broccoli) you want with this. I happened to have some frozen peas so that is what I used.
- 1 pound linguine (or preferred pasta noodles)
- 6 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup finely chopped onion
- 8 ounces mushrooms, sliced
- 1 teaspoon salt, divided
- 1 teaspoon dried sage
- 1/3 cup all-purpose flour
- 2½ cups chicken stock
- 3 cups milk
- 1/8 teaspoon ground nutmeg
- 1 pound (about 4-5 cups) leftover turkey, shredded
- 2 cups frozen peas
- 1 cup grated parmesan cheese
- ¼ cup bread crumbs, dry
- Butter or lightly coat with cooking spray a 9x13-inch baking dish. Preheat oven to 375-degrees F.
- Prepare pasta according to package instructions.
- In a large skillet over medium heat, melt 3 tablespoons butter with 2 tablespoons oil. Add diced onion and mushrooms and season with ½ teaspoon of salt. Cook, stirring occasionally, 5 minutes. Add sage and cook 2 minutes.
- Add 3 tablespoons butter to a medium sauce pan. Sift in flour and whisk until smooth. Cook and stir until light tan in color, about 2 minutes. Season with remaining ½ teaspoon of salt.
- Whisk in stock, increase heat to medium and bring to a simmer.
- Whisk in milk and nutmeg. Bring back to a simmer and cook, stirring occasionally about 5 minutes.
- Remove from heat.
- Combine sauce, drained pasta, turkey, and peas and stir to combine. Stir in ½ cup of the grated cheese. Pour into the prepared baking dish.
- Mix together the remaining grated cheese and bread crumbs. Sprinkle over top.
- Bake at 375-degrees F until top is slightly browned and bubbly, about 30 minutes.
- To freeze After combining all of the ingredients, I placed half of it in a prepared 2 quart baking dish. After completely cooled, I wrapped it in foil and placed in the freezer.