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(ATK) Turkey Tetrazzini Pasta Recipe

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This recipe for (ATK) Turkey Tetrazzini Pasta is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 Qrts Water, reserving 1 cup after pasta cooked
1 pound spaghetti
1 T. Salt

2 tablespoons unsalted butter
10 ounces white mushrooms, sliced thin
1/4 t. Salt & Pepper

2 garlic cloves, minced

1 cup heavy cream
1 tablespoon dry sherry

1 1/2 cups grated Parmesan cheese

3 cups cooked turkey meat, cut into bited-sized pieces (see tip)
2 cups frozen peas, thawed

Directions:
Directions:
Bring 4 quarts water to boil in large pot.
Add 1 T. salt & pasta to boiling water & cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, & return to pot.

Melt butter in large skillet over medium-high heat.
Cook mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper until golden brown, about 10 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in cream & sherry, simmer til slightly thickened, 2 min.

Off heat, stir in Parmesan. Cover & keep warm.

Add mushroom sauce, turkey, & peas, & ½ cup reserved pasta water to pot and toss to combine, adding additional reserved pasta water as needed.

Season with salt & pepper.
Serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Reheating leftover turkey often dries out. To keep meat moist place leftover turkey in steamer basket set in pot of simmering water, then cover pot & check every few min. Turkey heated quickly & stayed juicy. Other times of year substitute meat of 1 rotisserie chicken.

 

 

 

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