I've had years of practice now at using up the turkey that remains after our Thanksgiving Day feast - the second Monday in October in Canada - and the dishes I make have become almost as much a tradition as the main dinner itself: Day 1 is turkey sandwiches; Day 2, when the pretty slices are gone and I'm left with odd shaped pieces of mainly white meat, is Turkey Tetrazzini, a comforting pasta dish that's also a great vehicle for leftover steamed or roasted vegetables (cubed squash, and broccoli are particularly good) and the half glass of white wine left in the bottle.
This year, I decided to try Giada de Laurentiis's recipe for Chicken Tetrazzini from her book Giada's Family Dinners. Flavoured with sautéed mushrooms, onions, and garlic, sauced with a white sauce (béchamel) that included stock, and baked with a crisp Parmesan cheese crust, it was one of the best versions of the dish I've ever made.
Perfect with a green salad on the side. I'm ready now for Day 3 leftovers....soup!
I made some adjustments to the recipe, partly based on what I had, and partly by choice since the recipe looked a little too rich and saucy for me. Even with my modifications, the recipe still served 6. This is what I used:
- 350g cooked, cubed turkey breast for the chicken
- 1 tbsp butter to cook 227g mushrooms, 1 small onion and 3 cloves garlic; 1-1/2 tsp fresh thyme; 60ml white wine
- for the sauce (a half recipe), 1-1/2 tbsp butter, 2-1/2 tbsp flour, 480ml 1% milk, 240ml turkey stock, pinch nutmeg, salt & pepper to taste
- 375g whole wheat fusilli; 125ml green peas; 2 tbsp chopped parsley
- for the topping (full recipe), panko crumbs in place of Italian breadcrumbs; 100g Parmesan cheese
The recipe is available online here but note that the book version does not include the butter topping.
I'm sharing this post with Cook-Your-Books hosted by Joyce of Kitchen Flavours. Please visit and take a look at all of the wonderful dishes prepared this month.