Creamy Turkey Tetrazzini
An Easy Way to Use Up Turkey Leftovers By Andrew Zimmern I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my
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Cooking tools:
- Pan
- Stove
- Oven
- Colander
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Grater
- Cutting board
- Chef's knife
- Mixing bowl
- Casserole pan
- Pot
- Kitchen scale
- Saucepan
Ingredients
- 12 ounces dried pasta (such as macaroni, chiocciole or ditali)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 pinches freshly ground nutmeg
- 3 pinches ground cayenne pepper
- 1 tablespoon parsley, minced
- 3/4 cup onion, minced
- 3/4 cup celery, minced
- 2 cups chicken stock
- 1 cup half and half
- 8 ounces white aged cheddar cheese, grated
- 3 ounces parmesan, grated
- 3 cups leftover diced turkey meat (chicken works beautifully as well)
- 1 cup blanched peas (frozen are fine)
- 2 cups fresh breadcrumbs
- 3 tablespoons butter, melted
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