Turkey Tetrazzini Rocker Style
You may have seen my little You Tube cooking show, “Rocker In The Kitchen” with Halestorm lead singer, Lzzy Hale.
We shot the episode the day after Thanksgiving several years ago while Halestorm were on tour. Knowing how wiped out Lzzy was going to be from all that touring, I wanted to make something fun & easy.
I took about a pound and a half of leftover turkey breast and created my version of turkey tetrazzini. Instead of spaghetti and peas which are normally used in the standard recipe, I used rotini and shelled edamame. In this updated recipe, I swapped out the half & half and used heavy cream.
While watching the episode, I noticed I did a few things backwards. For instance, while making the roux for the cream sauce, I poured the half & half into the mixture before the chicken broth. It still came out fine.
I’m going share the recipe here with a few changes from my original recipe.
Ingredients:
16oz. box of rotini pasta
2 tablespoons olive oil
1 stick of butter divided into 8 tablespoons
8 ounces baby bella mushrooms sliced
8 ounces white button mushrooms sliced
18 ounces leftover turkey breast cubed or shredded– you can buy a rotisserie turkey breast already cooked at Shoprite in the hot food section
8 ounce bag frozen shelled edamame
1 teaspoon dried sage
1/3 cup seasoned bread crumbs
1 cup shredded parmesan divided in half
1 cup shredded provolone divided in half
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CREAM SAUCE
4 tablespoons unsalted butter
1/4 cup flour
¼ cup sherry (NOT cooking sherry)
14.5 ounce can of chicken broth
1 ½ cups heavy cream
2 teaspoons Kosher salt
1 teaspoon pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons onion powder
½ teaspoon nutmeg
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Boil a large pot of salted water for pasta. Follow directions on the box and cook a minute shy of box directions because the cream sauce will cook the pasta the rest of the way in the oven.
In a saute pan, add 2 tablespoons of olive oil and 3 tablespoons of butter.
Add sliced mushrooms and cook until liquid evaporates- add salt, pepper, and granulated garlic to taste.
Remove mushrooms from the pan and set aside.
In the same saute pan under medium heat, melt 4 tablespoons of butter.
Add the flour and whisk until incorporated
Add sherry and whisk it through.
Slowly add the chicken broth and continue whisking
Add heavy cream, salt, pepper, garlic powder, onion powder, and nutmeg and whisk it until mixed through
Continue cooking stirring occasionally until sauce thickens, about 5 or 6 minutes. The sauce is done when it coats the back of a spoon.
Time to assemble the dish- In a 9×13 casserole dish – Preheat oven to 400
Add the pasta back to the pasta pot, and pour in mushrooms, cream sauce, frozen edamame, cubed or shredded turkey breast, ½ cup of shredded parmesan, ½ cup of shredded provolone, dried sage, and salt and pepper to taste.
Mix it through, and pour mixture into buttered 9×13 casserole dish.
In a medium bowl, mix the bread crumbs and the rest of the shredded cheeses and sprinkle on top of the turkey tetrazzini.
Cut the remaining 4 tablespoons of butter into small pieces and evenly place the butter all over the top of the bread crumb & cheese mixture. It’ll help the bread crumbs and cheese brown nicely.
Put it into a preheated 400 degree oven for 30 minutes. It’ll come out bubbling and delicious.
