Turkey Tetrazzini
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Olive Oil
- 2 whole Shallots, Thinly Sliced
- 6 whole Green Onions, Both The White And Green Parts, Thinly Sliced
- 8 ounces, weight White Mushrooms, Coarsely Chopped
- 4 Tablespoons Flour
- 1 cup White Wine
- 4 cups Turkey Stock
- 1 package Boursin Cheese, 5.2 Ounce Package
- 4 cups Cooked Turkey, Shredded, Dark Meat Is Best
- ¾ pounds Pasta, Preferably Vermicelli, Broken Into Pieces, Cooked According To Package Instructions For Al Dente
- 2 cups Thawed, Frozen Peas
- 3 Tablespoons Fresh Parsley, Minced
- ½ cups Dried, Seasoned Breadcrumbs
- 3 Tablespoons Olive Oil
- ⅓ cups Parmesan Cheese, Grated