Turkey Tetrazzini
This is my favorite use for leftover turkey, after you’ve had enough Thanksgiving sandwiches to make you forget you ever loved mayo + cranberry sauce (historically, I’m done after the second batch of sandwiches). It’s a spin on turkey tetrazzini, which usually has peas and mushrooms. You can take major liberties with this recipe, and it’ll still end up pretty freakin’ fly. You can also eyeball ingredients based on the amount of leftover turkey you have.
Leftover cooked turkey, roughly chopped or shredded (between one and two cups, but whatever you have is fine)
1/2 cup white wine
1 can cream of mushroom soup (trust!!)
1 cup chopped broccoli florets, pre-cooked (microwaved, steamed, sauteed — whatever)
2 cups egg noodles, cooked al dente, 1/4 cup of cooking water reserved
Generous handful of shredded cheese (I use Gruyere, and more than a handful)
Scant handful breadcrumbs
Salt and pepper
Preheat your oven to 375. Grease a casserole pan (a pyrex dish works great, or a ceramic heat-proof pan; nonstick pans are also fine, but you might get a drier result) with butter, or spray with cooking spray (if you’re a pussy). Combine turkey, noodles, broccoli, wine, salt and pepper, half of your cheese and mushroom soup in a bowl, stirring until well combined. Transfer to greased pan. If the mixture seems dry, you can add some or all of the pasta’s cooking water — you don’t want it to be wet, but you want the noodles to be well-coated with the mushroom mixture. Sprinkle your breadcrumbs evenly on top, then top with the rest of your cheese. Throw it in the oven until the top is browning and bubbly, 20-40 minutes.
