This is another recipe I love to make with leftover turkey from the holidays–Turkey Tetrazzini.
I start by putting the turkey carcass that still has meat on it into the pressure cooker. I also usually still have the meat left on one of the legs and one of the thighs. Using the pressure cooker can cut down on a full day of just cooking the carcass. I use to do this in a big stock pot and it would take me a full 6 hours of simmering just to get the meat off the bones and make a delicious broth.
I would recommend using a larger pressure cooker that can handle the whole turkey in one process. Otherwise it can be done in two batches by putting the body in one cooking and the leg and thigh and wings in another cooking.
To make wonderful broth:
Put the turkey carcass into the pressure cooker and fill the pot to the halfway mark with water. Add the following ingredients for broth:
- One onion cut in half.
- 3 stalks of celery
- 3 large carrots cut in half
- 2 cloves of crushed garlic
- salt and pepper to taste.
Lock the lid on the pressure cooker and bring to high pressure. Cook for 30 minutes maintaining high pressure. Use the natural release method to release the pressure. Remove lid –remember open lid away from your face as some steam could burn you. Remove turkey, bones, and vegetables. Discard vegetables and separate turkey from bones. Pour broth through a strainer into a large bowl.
If you need more information on making the broth, this is how I did it in another recipe.
Ingredients for Turkey Tetrazzini:
- Turkey broth
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- ½ large onion
- ½ red pepper
- 1 cup white wine
- 1 1/2 cup grated mozzarella cheese
- 1 cup parmesan-reggiano cheese
- 4 oz. cream cheese,cubed
- Poultry seasoning
- Garlic powder
- Celery seed
- Pasta: spaghetti or Fettuccine
- Salt and pepper to taste
- 1 small can or 1 cup corn frozen)
- Crushed potato chips
1. Prepare and Cook the Pasta
Break pasta in half and cook in salted boiling water until al dente. Drain well. I usually just use the pot from the pressure cooker. Most tetrazzini is made with spaghetti. But any type of pasta can be substituted. I especially love substituting with fettuccine or egg noodles. I use the pot of the pressure cooker to cook both the pasta and the turkey tetrazzini.
2. Finely chop half of a large sweet onion.
3. Finely chop 1/2 red bell pepper.
4. Grate mozzarella cheese if it is in a block.
5. Cube cream cheese. (As in the picture above)
6. Cute turkey into large bite size pieces.
- Make a roux by melting butter in a large skillet or the pressure cooker pot.
- Add flour and keep stirring until golden brown.
- Add ½ finely chopped onion and ½ red bell pepper and cook until soft (As in the picture on the left).
- Slowly add 3 cups of turkey broth while continually stirring and bring to a boil and then reduce to a simmer (picture on the right).
- Add one cup white wine.
- Add and stir in grated mozzarella, cream cheese, and parmesan-reggiano cheese. The cubes of cream cheese may not completely melt. You may want to mash them against the side of the pot or leave them whole. Either way works.
- Add seasoning:
1. 1 tablespoon poultry seasoning
2. 1 teaspoon garlic powder
3. salt and pepper to taste
4. 1 teaspoon celery seed
5. 2 tablespoons parsley
- Add turkey and mix together.
- Add either small can of drained corn or 1 cup of frozen corn.
- Add cooked pasta and mix together.
Notes about the pasta:
The amount of pasta can vary. I usually cook a package of pasta and then when I add it into the turkey mixture I start with ½ the amount and then keep adding until I get the consistency I want. Some will like a lot of pasta and other with like about a half and half mixture.
Add more broth if needed.
Notes about the broth:
I usually initially add 3 cups of broth, but after the pasta is added in I may add more depending on how thick the mixture is. Remember, when you bake the tetrazzini the pasta will absorb most of the broth, so you need a little extra.
At this point you can thoroughly heat and cook immediately. Or you can decide to refrigerate it and bake later, just add 10 to 15 minutes baking time. Or you can freeze and bake with a much longer baking time at 400 degrees.
Pour into a large casserole dish. I am taking this to a potluck get together so I am putting it into a foil pan. I sprayed the pan with a nonstick buttery spray before putting the tetrazzini in.
Can be topped in different ways:
- First way: Sprinkle with grated cheese and then sprinkle with paprika.
- Second way: Sprinkle top with crushed potato chips.
- Third way: Sprinkle top with panko bread crumbs.
- Preheat oven at 350 degrees and bake for 25 minutes.
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