After a Thanksgiving break that seemed way to short and involved way too much work, I decided to try something with our leftovers besides making the usual turkey sandwich. While I love the leftover gobbler sandwich, I wanted to give something new a try. David from bbqdryrubs.com and I decided to have a mini leftover cookoff. Checkout his grilled ravioli recipe here. It's a winner for sure.
After a few days of eating sandwiches and leftover pie, I decided to try my luck with a tetrazzini, made with the leftovers we had laying around. It turned out well and is very simple to make.
- Bacon (Shocker)
- Turkey or Chicken Broth
- Cream Cheese
- Monterrey Jack Cheese
- Parmesan Cheese
- Panko Bread Crumbs or something similar
- Flour and butter
- 3/4 box of Spaghetti Noodles
We started off by smoking our turkey for about 2.5 hours over apple wood at about 325 degrees. This bird was extremely juicy with crispy skin. I will add a post on this later. It was one of the best birds ever.
|Golden and Crispy|
After assembling the ingredients, it was time to start chopping. I had way more crispy bacon leftover than what actually made the picture below. Funny how that happens.
I added 3 tbs butter to the pot and let it melt over medium heat. I added some chopped onion and let it saute' for about 3 minutes before adding the mushrooms. Put as much or little of these ingredients in as you want. I love them both, so I didn't hold back. Once they are a bit soft, add 1 cup of broth or white wine and simmer for 2 minutes. Add 1/3 cup flour and turn up the heat. Cook for a few minutes until thick. You should have a nice gooey consistency at this point. Turn down the heat to simmer and add 4 cups of your broth. Now its time to add the good stuff.
Add your chopped turkey along with your frozen peas and mix well. I used way too many peas in this recipe! A half a bag would have been plenty, but if you love peas, go on which yo bad self. I also added the crispy bacon bits at this point. (Minus a few rebels that jumped into my mouth)
Slowly mix in an 8 oz package of cream cheese. After this is melted and super creamy, add 4 cups of monterrey jack cheese and 1 cup of parmesan cheese and melt. Now we can add our cooked spaghetti noodles. Add some salt and pepper to taste. After all is mixed, pour into our casserole dish.
Add your panko bread crumbs (or crushed potato chips) and cook at about 350 for about 25 minutes. I added this to my webber grill and enjoyed a barley pop out on the man cave.
After 25 minutes, we have crispy and gooey greatness. I couldn't wait to dig in which explains the burnt roof of my mouth.
The inside of the tetrazzini thickened a bit while it cooked and sliced up perfectly.
This is the perfect dish when it's chilly outside. It's even cuts into nice squares to take into work the next day.
This made a huge casserole dish full and will feed a small army. I hope you like it and will give it a shot. Thanks for stopping by and don't forget to check out David's grilled ravioli recipe.