Leftovers never had it so good! This creamy, cheesy turkey tetrazzini turns yesterday’s feast into today’s comfort food. A little pasta, a little parm, and a crunchy, golden topping—because why should stuffing and roast turkey only shine on Thanksgiving?
2 tablespoons extra virgin olive oil (EVOO)
4 tablespoons butter
1 onion, finely chopped
2-3 cloves garlic, chopped
Salt and pepper
4 tablespoons flour
1/2 cup dry white wine
1 1/2 cups turkey gravy or turkey stock
2 cups milk
A little freshly grated nutmeg
1 cup grated Parmigiano Regginano cheese
1 pound cooked leftover turkey, chopped
1 1/2 cups cooked cauliflower or broccoli leftovers, chopped
1/2 cup peas, defrosted or leftovers
Toppings: homemade breadcrumbs, chopped toasted leftover stuffing or Panko mixed with melted butter and Parmigiano Regginano cheese
1 pound egg noodles or egg pasta cooked to al dente
Pre-heat the oven to 375ºF.
Heat the EVOO in a skillet over medium to medium-high heat; add the butter and melt into the EVOO. Add the onion and garlic and season with salt and pepper. Add the flour and stir for 1 minute. Whisk in the wine, then the gravy or stock and milk; adjust the salt and pepper and season with nutmeg, to taste. Let thicken enough to coat a spoon and stir in the parm Parmigiano Regginano cheese.
Stir the turkey, cauliflower, peas, pasta into the sauce and turn everything into a casserole dish. Top with breadcrumbs and bake until heated through, about 30 minutes.
