Rocky Mountain Cooking

Turkey Tetrazzini

Turkey Tetrazzini

Fall comfort food, 101. Even better, a great way to use your Thanksgiving leftovers.

I know, I know, a leftover recipe before you even make your turkey… Better to be prepared… In our house, our eyes are always bigger than our stomachs and it seems that we always make way to much food. It’s overwhelming but when you get my Mom and me in the kitchen together we can stop cooking. It’s always a fun day for us but when it’s time to sit down and eat, we are both exhausted!  It doesn’t matter though because the three greatest things about Thanksgiving to me are to give thanks, hanging with family and friends and the leftovers.  Oh, the leftovers… Besides making a ton of turkey stock, one of my favorite things to make is Turkey Tetrazzini. You know what I’m talking about. It’s one of the best comfort foods on the planet. Kinda like “OMG” food. It’s like “OMG” I can’t believe that I ate something so decadent and naughty. Yes folks, food can be naughty and this recipe fits that bill perfectly. Tons of veges, turkey, pasta, cream, wine, cheese, crispy panko bread topping. It hits all the bases in flavor world. This year I started early in the turkey making department. One, they are super cheap right now and two, I have a pot luck dinner to go to. So it’s perfect timing and this recipe it great to share with those you love. You can’t be the only one to experience an expanding waistline! That would be so selfish…

In my world, my real estate career has yet to slow down for the season. I ain’t complaining but I’m starting to worry about how that I will get everything done by the end of the year, so when a friend invites you to a holiday gift show at the Denver Botanic Gardens, you go and try to get some early shopping done!  Yipee! I got a ton of shopping done and what’s even better most of the gifts are made in Colorado! If you are interested in some really great “Made in Colorado” products, check out some of these sites. Good stuff!

Counter Couture– hand painted tea towels.

The Mountain Mitteneer– Handcrafted hats, gloves, mittens, etc. made from recycled products. Really nice stuff. I bought a lot!

In Kerr Gardens- Beautifully photographed note cards. (No web site)

Big Cock Ranch– Tasty dry rubs and kits for dips. Funny names like “Dip Shit”, “Special Shit” and “Good Shit”.

Kishu Charcoal– Finest Japanese active charcoal. Water filter for your water bottle or the dogs bowl! Give the gift of “coal”, lol!

Climax Jerky– super yummy jerky.

Of course I can’t find the card from this beautiful jewelry that I bought. Darn, if I find it, I’ll add it later! Also, this guy hand painted these beautiful photographs! Anyway, super fun night!

Now off to show some houses and hopefully get back before the Bronco’s game! 🙂

Turkey Tetrazzini
Recipe Type: Main Course
Author: Heather Blake
Fall comfort food, 101! One of my favorite things to make! This dish freezes really well!
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 cup onions, diced
  • 8 oz mushrooms, sliced
  • 1 tbs garlic minced
  • 1 jar chopped pimento
  • 2 cups turkey, chopped (or chicken)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs fresh thyme leaves
  • 1 8 oz block cream cheese
  • 3/4 cup Cream Sherry (or white wine)
  • 1 cup chicken broth
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese, grated
  • 1 pound of pasta, cooked (use your favorite shape)
  • 2 cups frozen peas (I used a mixture of frozen peas and carrots)
  • 2 tbs butter, melted
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • pinch of salt and pepper
  • olive oil
  1. Cook pasta according to package directions. After it’s cooked, drain and set aside.
  2. Preheat oven to 375 degrees.
  3. In a large saute pan, melt butter with olive oil. Add the onions, mushrooms, garlic, salt, pepper and thyme. Cook until the vegetables become soft. About 10 minutes. Add the turkey and pimento.
  4. Melt the cream cheese into mixture. Add the sherry (or wine), chicken broth, half and half and Parmesan cheese. Add the pasta and peas. Mix well. Season with more salt and pepper if you need it.
  5. In a bowl, stir together the bread crumbs, Parmesan cheese, salt, pepper and butter.
  6. Liberally coat a large baking dish with cooking spray. Add the Tetrazzini and top with bread crumbs. Drizzle top with olive oil.
  7. Bake for 20-25 minutes until bubbly. You may need to cover with tin foil if bread crumbs become too brown. Let sit for 10 minutes before serving. Enjoy.

Hot out of the oven! I can’t wait!

Ok, this is one of the funniest things that I have seen in awhile! It’s not me… I swear!

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