Tag Archives: turkey tetrazzini

Happy Thanksgiving!

Kel’s Cafe wishes you a Happy Thanksgiving and hopes you are surrounded by love, laughter and (of course) great food!

Please keep in mind there are so many people who are going through rough times right now and the upcoming holidays only intensify their plights. Consider reaching out to those who may not have it so good by volunteering at local charities, donating to local food banks, sending relief funds to recent East-coast hurricane victims, performing random acts of kindness or just listening to a friend/relative/loved one who may be going through hard times. Little things go a long way to help those who are less fortunate, now and year-round. You can make a difference!

Since I didn’t cook a turkey this year for Thanksgiving, here are some ideas from some of my previous posts of what to make with your leftovers:

Turkey and White Bean Crockpot Soup

Tantalizing Turkey Tetrazzini

Turkey and Brie Panini Sandwich with Cranberry Sauce and Apples

Wishing all a wonderful, safe, delicious and thankful holiday!

Bon appetit!

Eat, drink and be merry!

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Tantalizing Turkey Tetrazzini

As I mentioned in an earlier post on great ways to use leftover turkey, my Grandfather introduced me to turkey tetrazzini many, many years ago. This is one of those creamy casseroles that is great to reheat a few days later – just zap it in the microwave for a couple of minutes and you’re ready to eat – total comfort food!

Ingredients (6-8 servings)

  • 3 ½ cups shredded cooked turkey (white and dark meat)
  • 10 oz. thin spaghetti
  • 8 oz. sliced Baby Bella mushrooms (use white mushrooms if you prefer)
  • 1 cup frozen green peas, thawed
  • 2 stalks celery, diced (about 1 cup)
  • ½ cup diced onions
  • 6 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ teaspoon Penzeys 4S salt
  • 1 cup fat free half-and-half
  • ¼ cup + 1 tablespoon sherry
  • 2 cups chicken stock
  • 2 cups fresh bread crumbs
  • 1/3 cup grated Parmesan/Reggiano cheese
  • Salt and fresh ground pepper to taste
  • Penzeys Smoked Spanish Hot Paprika to taste

Preparation

Preheat oven to 375 degrees F.

Cook spaghetti al dente, according to directions on package (about 6 or 7 minutes). Drain well, and place in a greased 13 x 9 inch casserole dish.

Melt 2 tablespoons of the butter in a large skillet, and sauté the mushrooms for 2-3 minutes. Add the onion and celery, and sauté 2-3 minutes longer. Remove from heat.

Stir in the turkey, mushrooms and sherry.

In a medium saucepan, melt the rest of the butter. Slowly stir in the flour and ½ teaspoon of the salt until the mixture is smooth. Add the half-and-half and broth and cook until the sauce thickens, stirring it constantly.

Add the sauce to the turkey and mushroom mixture and gently stir in the peas. Season to taste with fresh ground pepper, salt and paprika. Heat thoroughly.

Place this mixture on top of the noodles in the casserole dish, and then sprinkle with the grated cheese. Evenly spread the bread crumbs on top. Dot the bread crumbs with some butter.

Bake for 20-25 minutes, until the breadcrumbs are brown and the casserole is bubbly.

I like to serve this with a green salad, garlic bread and a glass of nice white wine.

Bon appétit!

Eat, drink and be merry!

Tip of the Month, November 2011: Let’s Talk Turkey (Leftovers, That Is)

Got leftover turkey? I certainly hope so – it’s one of my favorite parts about the Thanksgiving meal – getting to enjoy the leftovers for the next several days. I love the old standbys such as open-faced turkey sandwiches with stuffing and piping hot gravy on toast, with some cranberry sauce on the side, or just plain turkey, mayo, salt and pepper on soft white bread – yum!

This year, try thinking outside the box and try one (or all) of these ways to use your leftover turkey: turkey and brie panini sandwiches, turkey tetrazzini, and turkey and white bean soup with homemade turkey stock and kielbasa, made in the crockpot.

Turkey, Brie, Apple and Cranberry Panini Sandwiches

These sandwiches are so good – the creaminess of the brie and the tartness of the Granny Smith apples go great with the turkey and the tanginess of the cranberry sauce. I pull out my old George Foreman grill to make these, but you can also just use a skillet on your stovetop. If you don’t have brie on hand, Swiss cheese is a good alternative. Click here for the recipe.

Turkey Tetrazzini

My grandfather introduced me to turkey tetrazzini years ago, when Stouffer’s came out with its frozen variety, which is really quite good. However, I do prefer my own, and the ingredients include turkey, sherry, Parmesan cheese, fresh breadcrumbs, green peas, baby portabella mushrooms, celery, onion and seasonings in a creamy sauce (click here for the recipe.) Pair this with a small green salad, bread and a glass of wine for a wonderful meal using leftover turkey!

Turkey and White Bean Crockpot Soup

This easy-to make soup combines turkey, northern white beans and kielbasa to make a earty, one-dish meal (click here for the recipe.) Simmer in your crockpot for several hours, and then serve with some crusty bread. Yum!

Eat, drink and be merry!