How to Make Turkey Tetrazzini


Tried and true, this is a hearty dish that uses up leftover turkey like a charm. Serves 6 to 8.

Things You'll Need

  • 4 c. chopped, leftover turkey
  • 10 oz. sliced mushrooms
  • 1 c. freshly grated Parmesan cheese divided
  • 1/4 tsp. freshly milled black pepper
  • 1 lb. penne pasta
  • 1 c. heavy cream
  • 3 tbsp. unsalted butter divided
  • 1/2 c. dry sherry
  • 1 15-oz. container part-skim ricotta cheese
  • 1/2 c. shallot
  • 1 10 oz. package frozen artichoke hearts - thawed
  • 3/4 tsp. salt
  • Groceries
  • Chef's Knives
  • Baking Dishes
  • Colanders
  • Large Pots
  • Place a rack in the top third of the oven and preheat to 400 degrees F.

  • Butter a 10-by-15-inch baking dish.

  • Melt 2 tbsp. butter in a skillet over medium-high heat.

  • Add mushrooms and cook, stirring occasionally, until they give up their juices and the juices evaporate, about 6 minutes.

  • Add the artichokes and shallots and cook, stirring, about 2 minutes or until shallots soften.

  • Add turkey and sherry and cook 5 minutes, or until sherry has nearly evaporated.

  • Meanwhile, bring a large pot of water to a boil.

  • Add penne and cook until barely tender, about 8 minutes, depending on the brand you use.

  • Drain the pasta and return it to its cooking pot.

  • Add turkey mixture, ricotta, 3/4 c. of the Parmesan cheese, heavy cream, salt and pepper. Mix well.

  • Pour mixture into prepared dish.

  • Sprinkle with the rest of the Parmesan cheese and dot with the rest of the butter.

  • Bake until the top is golden-brown, about 15 minutes.

  • Serve.

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