Easy Turkey Tetrazzini and A Week of Gratitude
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This Easy Turkey Tetrazzini has a breadcrumb topping, combined with turkey, noodles, peas and mushrooms, to make the perfect comfort dish for November!
Friends, today I’m sharing a great recipe, on the lighter side (no cream), using up that leftover turkey! I feel guilty if we don’t use our leftovers, or share them with others. Do you?
I set my table for Thanksgiving this week, and at three in the afternoon, the sunlight gave a perfect glow.
The sunlight reminds me of so much to be thankful for every day, but also of the love that will flow around our table this week!
Life is very rich!
Pretty festive paper napkins.
Found these cute little turkeys at TJ Max.
I pressed leaves a few weeks ago, in a big book, so it was fun to pull them out and make place cards!
To be grateful …
This week is going to be full of family, food, fun, and festivities. All my kids will be home!
I so love this quote, that I will read around our table:
To be grateful is to recognize the love of God in everything He has given us – and He has given us everything. Every breath we draw is a gift of His love, every moment of existence is a grace, for it brings with it immense graces from Him.
Gratitude therefore takes nothing for granted, is never unresponsive, is constantly awakening to new wonder and to praise of the goodness of God. For the grateful person knows that God is good, not by hearsay but by experience. And that is what makes all the difference. – Thomas Merton
And then Dietrich Bonhoeffer says it so well: It is only with gratitude that life becomes rich!
I fall short when it comes to gratitude, yet I’m inspired to be more consistent with a thankful heart and less griping (or grumbling or complaining or whatever else is my wayward heart’s current condition).
Easy Turkey Tetrazzini.
Now for the recipe, using up the leftover turkey!
I love the taste of the simmered onion and mushrooms!
A simple stock sauce with fresh thyme.
A premium pasta (we only use DeLallo brand in our house).
Leftover turkey and a few more delicious ingredients.
This recipe makes enough to serve 12! Throw in any other leftover veggies, which would be delicious, and SERVE!
Enjoy, my friends, and only 2 more days until “turkey day!”
What is your go-to dish that uses up leftover turkey?
Easy Turkey Tetrazzini
- 1 cup shredded Parmesan
- 1 cup panko bread crumbs
- 8 Tbsp. butter, melted, divided
- 2 Tbsp. minced fresh parsley
- Minced zest of 1 lemon
- 1 teaspoon salt, plus more for seasoning
- 1 cup onion, chopped
- 2 cups Baby Portabella mushrooms, sliced
- 3 cups cooked turkey, cut into 1-inch cubes
- 12 oz. frozen peas, thawed, drained
- 4 cups homemade or low-sodium canned chicken stock
- 6 Tbsp. all-purpose flour
- 2 teaspoons freshly squeezed lemon juice
- 2 cups sharp cheddar cheese, I use Tillamook
- 2 Tbsp. fresh thyme, or 2 tsp. dried
- Ground pepper
- 16 oz. Fusilli pasta, or your favorite noodles, I use DeLallo
- Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, parmesan cheese, parsley, lemon, and 3 Tbsp. butter. Season with salt; set aside.
- In a medium saucepan over medium-high heat, toss 1 Tbsp. butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas.
- In same pan, whisk stock, remaining 4 Tbsp. butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and cheddar cheese. Season with salt and pepper.
- Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 25 minutes. Serve warm.
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