Sorry this post is a bit late, I’ve been busy doing some shopping for a catering event. This weekend I’ll be making Curried Chicken Salad, Veggie Dip, a Spinach Artichoke Dip, and Individual Cheesecakes.
I hope you still have some leftover turkey in the freezer, because this recipe will make you interested in eating turkey again. And if you’re all out of turkey you could easily make this with chicken. I didn’t grow up eating tetrazzini, so I adapted a recipe to make it a bit lighter and added extra veggies. I loved the results, it’s cheesy and creamy but not heavy, the perfect winter comfort food.
Adapted from Brown Eyed Baker
- 16 oz white mushrooms, sliced
- 1 onion, diced
- 1 Tbsp fresh thyme (optional)
- 4 Tbsp butter, divided
- 1 Tbsp olive oil
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (I used 1%, but use whatever you have on hand)
- 1/2 cup cream
- 1/2 cup white wine
- 1 cup turkey or chicken stock
- 16 oz (1 pkg) frozen cauliflower
- 16 oz (1 pkg) egg noodles
- 3 cups chopped cooked turkey
- 16 oz (1 pkg) frozen peas, thawed
- 1 1/2 cups grated gruyere cheese
- 2 cups grated parmesan cheese
- pinch of nutmeg
- salt and pepper to taste
In a large skillet, heat 2 Tbsp butter over medium high heat. Add the mushrooms, and let brown, add the onions and thyme. Mix and sauté until onions are soft. Remove onions and mushrooms from the pan and set aside. Add the remaining butter and flour and cook until browned and nutty smelling, about 3 minutes. Whisk in the milk, cream, wine and stock, and simmer until thickened.
In a large pot boil water, and add about 1 Tbsp salt. Add the egg noodles and about 3 minutes later add the cauliflower. Cook the pasta until al dente, then strain. Add the pasta, cauliflower, thawed peas, sautéd mushrooms, and onions back to the pot. Pour the cream sauce over the top and then mix in the cheeses, nutmeg and season with salt and pepper. Mix well and serve immediately.