One of my favorite parts of Thanksgiving is having leftover turkey. There are so many things you can make with it that I always think to myself "I should make turkey more than once a year." I never seem to find the time to do so though. I guess it makes meals like the following just more to look forward to.
Easy Turkey Tetrazzini
What you'll need:
Leftover turkey - about 2-3 cups once it's chopped
Egg noodles - 8 ounce bag
Butter - 3 tablespoons
Can of mushrooms - 6 ounces
Salt - 1 1/4 teaspoons
Pepper - 1/8 teaspoon
Can of cream of celery condensed soup - 10.75 ounces
Sour cream - 1 1/3 cups
Parmesan cheese - 2/3 cup
Preheat the oven to 375.
Start by putting a large pot of water on to boil for the noodles. Add a little salt and vegetable oil to the water and then move on to the turkey. I typically remove as much turkey as I can from the bone the night of Thanksgiving. I'm usually so full that it's the last thing I want to do....but it is a huge help later. If you know what you are going to make with your leftover turkey you can chop, shred, and bag they turkey to be either frozen or put in the fridge. If you didn't do this you'll need to chop up the turkey now....don't worry, there's time. Go ahead and get the noodles in the boiling water. And, like I've said before I live by my oven timer when cooking noodles. It takes all the guess work out of it if you just set your timer for the suggested time on the package. You are not proving anything by plucking hot noodles off the fork you just dipped in boiling water and then burning your mouth to test them....trust me, the time on the package always works.
Once that's complete you'll need to heat a large skillet over medium heat. Add the butter and saute (fancy for cook in butter) the mushrooms, which you'll want to drain the juice from first, for about a minute. Season with the salt and pepper. Add the chopped turkey, celery soup, and sour cream to the skillet. This will one need to be stirred for another minute at the most.
When the noodles are done strain them and then put them back in your large pot. Pour the turkey mixture into the pot with the noodles and mix it until it's well blended. Spray a glass baking pan (about 9 x 13) with pam and then pour your tetrazzini into it. Top with parmesan cheese and put it in the oven. Bake for 20 - 25 minutes. The top will brown a little and the edges may bubble.
Almost any bread would make a great side for this dish, but I just didn't have any on hand this night. I usually keep those cans of Pillsbury rolls or croissants in the fridge for nights like this but no such luck. You'll also see in the picture that I had peas....but didn't mention them. This is because I HATE peas. However, I like my family (most days) and they like peas. While dinner baked in the oven I cooked the frozen peas as described on the package (you pretty much just boil them in water) and then served them on the side so my family could sprinkle them over the top of their dish and I could save myself some time by not having to pick them out of my own. Hey, no judging.....go eat!
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