Thanksgiving Leftover Turkey Tetrazzini
I spend the majority of the year thinking about what to create with holiday leftovers. There is one leftover dish that is always a know I am bound to make and that is turkey tetrazzini. My father has been making it every year for thanksgivings as long as I can remember. I am to cook 2 turkeys so I could have more leftovers for tetrazzini. Only 24 hours after sitting around a table stuffing our thankful faces, we come back together to stuff them with leftovers. Authentic tetrazzini will have a buttery sauce, but I’m sticking to my dad’s recipe and going with a jar of Alfredo. Cooking for Thanksgiving can be a week long affair. After all that work, it is convenient to keep the leftover cuisine stress-free (i.e. a sandwich or frying up mashed potato pancakes).
1 8 oz package of pasta
2 cup chopped turkey
1 red pepper
1 cup frozen peas
1 jar alfredo sauce
Half onion, diced
3 cloves garlic
1 package 8 ounce mushrooms
In a skillet, heat 1 tbsp of olive oil to medium and add the mushrooms.
While the mushrooms are cooking dice the half onion and add it to the skillet.
When the onion begins to turn transparent, add the chopped red pepper.
Finally add the garlic to the skillet and sauté for 2 more minutes.
Bring water in a medium sauce pan to a boil and add a dash of olive oil and salt.
Add the pasta and boil for 6 minutes.
Add the peas and when they begin to float (approximately 3 minutes) remove the pot from heat and strain the contents
Toss the pasta and peas back into the pot and add the sauce. Then fold in the mushrooms, onion, pepper, and garlic.
Top with parmesan cheese and/or breadcrumbs if you want.
Paris well with: