Turkey Tetrazzini Recipe - Three Ways

This is a great party dish for the holidays or anytime. It can be made with leftover Thanksgiving turkey or with chicken breasts. The directions below fill a 7 by 11 flat casserole, but something deeper than a pyrex baking dish is better. With a green salad and whole grain bread, and Ivory Coast Chai Chocolate Soup for dessert, you have a complete menu!

Turkey or Chicken Tetrazzini:

4 Cups shredded leftover turkey meat or
4 cups (about 4 chicken breast halves)--
Simmer 15 minutes in water, cool, and cut up.
1/2 lb. penne, rigatoni, corkscrew or other small pasta
1 lb. mushrooms sliced
2 Tablespoons butter with 1 Tablespoon oil
1/2 Cup blanched, slivered almonds

Sauce:

4 Tablespoons butter
3 Tablespoons flour
3 Cups chicken broth
Seasoning options: 1 Tablespoon Chipotle Dip Mix*
Or 1 Tablespoon Lemony Dill Dip Mix*
Or Plenty of freshly ground black pepper
1 1/2 Cups heated whipping cream
1/4 Cup dry white wine

Make sauce by melting butter in 2 or 3 quart saucepan. Stir in flour. Add broth slowly until it slightly thickens. Remove from heat and add warmed cream, wine and Chipotle seasoning, Dill seasoning or pepper.

Optional Topping: Mix 2 Tablespoons of butter, 1/2 cup bread crumbs and 1 Tablespoon of Chipotle or Lemony Dill Dip mix until crumbly.

Directions:

Shred meat.
Cook pasta in boiling salted water about 8 minutes.
Saute mushrooms in 2 T. butter and 1 T. oil about 10 minutes.
Make sauce as directed above.
Make topping.

Assembly:

Preheat oven to 375 degrees.
Mix together in the casserole the chicken, pasta, and sauce.
Spread the topping over the dish. Sprinkle almonds over all.
Bake 30 minutes, until lightly browned on top and serve. Or, may be made ahead, refrigerated, and placed in oven for 35-40 minutes.

*All our dip mixes are delicious blends for use in seasoning all your cooking. Mix them lightly in their little bags or a small bowl and save the remainder for other use.