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Turkey Tettrazini Recipe

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This recipe for Turkey Tettrazini is from Frieda's Favorites, 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:  
8 oz (half box) pasta
2 Tablespoons olive oil
1-2 cups sliced celery
1 cup sliced onion
1 cup sliced mushrooms
4 Tablespoons flour
2 cups chicken broth
1 cup milk (or light cream)
1 teaspoon Kosher Salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup frozen peas
3 cups cooked turkey, diced
1/2 to 1 cup shredded cheddar cheese, optional
Handful chopped parsley, optional
Directions:
Directions:
Cook your favorite pasta (penne, ziti, linguine) according to package instructions. Drain and set aside.

Heat a large 6-quart pot to medium high. Add olive oil and celery, onions and mushrooms and sauté several minutes until tender crisp.

Stir in flour and cook a minute or two, stirring constantly. The mixture will be dry.

Add broth, milk, salt, pepper, poultry seasoning, and peas. Stir well to combine then simmer mixture for about 10 minutes until it starts to thicken.

Stir in the turkey and pasta, and heat for several minutes. Serve with cheese and parsley sprinkled on top.

Alternative method: Place mixture in a casserole dish, sprinkle with cheese and parsley and bake in 350ºF oven until cheese melts and mixture is bubbling: About 10 minutes if placed in the oven while still hot from the skillet, or 20-30 minutes if it has been refridgerated and is cold.
Personal Notes:
Personal Notes:
Swanson's Chicken Broth in the box is good to keep on hand for dishes like this if you do not have your own homemade. This is a great dish to make with leftover turkey or chicken.

Hint: When draining pasta, add some olive oil so it doesn’t stick together.

 

 

 

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