The Best Turkey Leftover Recipe - ever. Turkey Tetrazzini
Too much Turkey to know what to do with? I’ve got you covered. This is the best Turkey leftover recipe I have ever eaten and feel it is my duty to pass it on. It also uses up leftover veg and gravy so is a real multi-tasker! This is more of a rough guide, as quantities will entirely depend on how much turkey you have but the beauty of this dish is that you can scale it up/down, play around with it and generally use an 'everybody in the pool' vibe. Add any other leftover vegetables you like, we put in some sautéed mushrooms too but you could add sprouts, carrots, anything!
Apologies in advance, these photos aren't great, firstly because this isn't really a 'pretty' dish and secondly because I never intended to blog this recipe, but caved due to popular demand!
Turkey Tetrazzini Recipe
The ingredients for Turkey Tetrazzini are:
Cooked leftover turkey meat, shredded
Cooked spaghetti (I’d allow 50g uncooked per person)
White sauce with added gravy or stock
The best bit of this dish is the white sauce with the leftover gravy mixed in (or you can use stock if you've eaten it all). The basis of a white sauce is a roux made from butter and flour - very easy to make but will require your constant attention.
For the white sauce (makes 425ml)
40g unsalted butter
200ml gravy or stock
30g grated parmesan
Salt and pepper
Heat the butter in a large thick bottom pan and then add in the flour gradually, stirring vigorously to form a smooth paste (the roux). Then add the milk bit by bit, then the cheese, whisking all the while and eventually you will end up with a thick, white sauce. Season with salt and pepper and stir in the gravy before bringing back to simmer.
Meanwhile, cook the pasta til it is al dente, so take one minute off of the cooking time. We do this because it will continue to cook once in the oven and we don't want overcooked pasta.
Now add in the cooked shredded turkey into the white sauce, you can also include any other leftover veg like sprouts or carrots cut up into little pieces (or sautée some mushrooms like we did). Add the pasta and fully combine everything so it’s coated in the white sauce.
In a frying pan, toast the breadcrumbs and add some chopped parsley.
Transfer the turkey/pasta/white sauce mixture to an ovenproof dish and top with the herby breadcrumbs. Place in the oven for 25 minutes to let everything combine and cook together.
And then serve topped with a bit more grated parmesan and a green salad!
This really is pure ecstasy on a plate, you'll want to keep eating it forever. If you try it, be sure to tag me on instagram!