Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's bringing a full-flavored Thanksgiving leftovers recipe.

Turkey Tetrazzini

 8 ounces pasta

2 tablespoons olive oil

8 ounces mushrooms, sliced

1/2 cup chopped celery

1/2 cup chopped yellow onion

2 tablespoons drained pimentos, optional

3 tablespoons all-purpose flour

1 cup chicken broth

1 cup fat-free milk

3 to 4 cups chopped turkey

Salt and Pepper to taste

1/2 cup grated or shredded Parmesan cheese

Preheat oven to 375 degrees F.  Prepare the pasta according to package directions.  Drain well when pasta is tender and set aside.  In a saucepan over medium heat, cook mushrooms, celery, and onions until softened.  Stir flour into the mixture until well blended.  Slowly add broth and milk while whisking.  Bring to a low boil, reduce heat, and cook until the sauce is thickened and smooth.  Add pimento if desired.  Mix in the turkey.  Add the pasta to the mixture and stir in well.  Add to a greased (olive oil) 13 x 9 - inch baking dish.  Sprinkle with Parmesan cheese.  Bake until the sauce is bubbling and the cheese is golden brown, about 30 minutes.

 Enjoy!

 

 

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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