How to make a casserole with turkey and leftover pasta?
I have roasted turkey breast (more about it later!) on hand and leftover pasta.
I need to make a casserole for my mother who has a very sensitive tummy.
I think onions, if cooked, would be ok.
No greens, no carrots, no cabbage, no broccoli.
She can tolerate peas.
Hmmmm. Turkey tetrazzini just popped into my head, although I have never made it.
Suggestions for it and any others will be most appreciated. I am having a very difficult time finding foods she can tolerate.
Chicken tetrazzini would be perfect. If you want something different, you could make a noodle pudding, like a bread pudding but with your leftover pasta as base. Along those lines, a frittata would be good, too.
Sure, tetrazzini is the way to go. Basic white sauce, Turkey, peas, carrots (or not, I guess), cooked pasta (most people break it into bits first), mix, bake. Variations are endless. You could use corn or green beans instead of the carrots.
Doesn't have to be baked unless you want to. You could make the mix and serve over the pasta if you want to keep it fast and simple.
acgold7's reply makes more sense than classic Tetrazzini, since my impression is that your pasta is leftover? You don't want to re-bake it - it will get so tired and mushy. Make a Tetrazzini-like sauce, or an Alfredo sauce, and re-heat your pasta by just putting it in a strainer and running very hot water over it, and drain. It will work much better.
Turkey tetrazzini is so easy! It's our family go-to recipe for leftover Thanksgiving turkey. Here's my recipe - no green veggies, but you could easily stir in.
4 cups of cooked turkey meat (or chicken), pulled into bite sized pieces
3 ½ cups of chicken stock
1lb. of spaghetti
1 stick of butter
1 small onion
½ lb. sliced mushrooms
1 Tbsp. lemon juice
½ cup flour
1 Tbsp. salt
½ Tbsp. paprika
½ cup sherry
1 cup Half and Half
3oz. grated parmesan cheese
Preheat oven to 350°
Cook spaghetti for 1 minute less than according to package directions. Drain and place in a large baking dish (9x13).
While the spaghetti is cooking, mince the onion. In a large skillet over medium heat, add 2 Tbsp. butter. When melted, add onion, mushrooms and lemon juice. Cook, stirring occasionally, for 5 minutes until onions are soft and mushrooms have given off their liquid. Spoon mixture over the spaghetti.
In the same skillet, melt the remaining butter. Add flour, salt and paprika, stirring constantly with a whisk until the mixture is smooth and blond in color. Gradually stir in the sherry and the chicken broth and cook until thickened. Stir in the half and half and the turkey pieces. Remove from heat.
Pour turkey mixture over spaghetti and toss lightly to combine. Sprinkle parmesan over top and bake for 30 minutes.
I was thinking turkey tetrazinni too. I've used a recipe from this site that we loved. The sherry makes it into something special. Maybe put some bread crumbs on top to finish it.
3 TB butter
8 oz fresh mushrooms, sliced
1 TB flour
1 c. chicken stock
salt, to taste
1/4 c. cream
1/4 c. dry sherry
8 oz spaghetti pasta, broken in half and cooked
2 c. turkey or chicken meat, cooked and diced
1/2 c. parmesan cheese, shredded
Melt the butter in a large skillet over medium heat and sweat the mushrooms until soft.
Sprinkle the flour in and cook for a few minutes to remove the raw taste.
Add the chicken stock and cream slowly, stirring constantly until the sauce starts to thicken; add salt to taste.
Remove from the heat, add the sherry, pasta, poultry, half the cheese and stir until mixed.
Turn into a greased baking dish, top with the remaining cheese and bake in a 375 degree F oven for 30 minutes or until browned.
Here's another one that also uses sherry with tuna. Think the turkey would be equally good in this one:
TUNA NOODLE CASSEROLE
• 1 medium onion, finely chopped
• 4 1/2 tablespoons unsalted butter
• 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
• 2 teaspoons soy sauce
• 1/4 cup Sherry
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 (6-oz) can tuna in olive oil, drained
• 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
• 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
• 4 oz coarsely grated Cheddar (1 cup)
• 1 tablespoon vegetable oil
print a shopping list for this recipe
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.