With Thanksgiving fast approaching {where did the year go?!}, folks are gearing up for their holiday turkey. But for me, I'm thinking about what to do with the leftovers! It's no surprise that comforting meals are especially good around the holidays so with comfort in mind, this Turkey Tetrazzini fits the bill. Leftover holiday turkey gets a delicious makeover when baked as a casserole with broken spaghetti noodles, drunken mushrooms, peas, bacon and a creamy cheese sauce to tie it all together...
I loved this dish as a great way to use leftover turkey. This works just as well for leftover chicken too! The mushrooms, peas and bacon really give it a nice flavor, not to mention all the white wine the mushrooms had absorbed. I was reluctant about the cream cheese in the recipe at first but after tasting how creamy and luscious the sauce was, I was sold.
I adapted the original recipe by using GF spaghetti noodles, GF flour and processing some GF rolls into breadcrumbs for a dish I could eat. I also omitted the olives that was originally called for and added some onion since I love how onions and garlic just start off a recipe on a delicious note. Overall, a fantastic recipe!
Instant Pot: Turkey Tetrazzini
ingredients:
1 pound spaghetti, broken in half
4 cups chicken broth
4 tablespoons butter
4 tablespoons butter
1 onion, diced4 cloves garlic, minced
1 pound white mushrooms, sliced
1/2 teaspoon salt
1 cup white wine
1/3 cup {GF} flour
4 cups turkey (or chicken) broth + more for thinning
1(8oz) block cream cheese, cut into pieces
1 pound white mushrooms, sliced
1/2 teaspoon salt
1 cup white wine
1/3 cup {GF} flour
4 cups turkey (or chicken) broth + more for thinning
1(8oz) block cream cheese, cut into pieces
3 cups cooked (leftover) turkey, shredded or diced
1-1/2 cup frozen peas
4 slices bacon, fried and crumbled
1 cup grated monterey jack cheese + 1/4 cup for topping
1 cup grated parmesan cheese + 1/4 cup for topping
salt and pepper, to taste
1 cup panko bread crumbs {or processed GF bread}
1-1/2 cup frozen peas
4 slices bacon, fried and crumbled
1 cup grated monterey jack cheese + 1/4 cup for topping
1 cup grated parmesan cheese + 1/4 cup for topping
salt and pepper, to taste
1 cup panko bread crumbs {or processed GF bread}
instructions:
In your Instant Pot:
Plug in the IP with insert set in place.
Add dry pasta and broth. Stir to combine. Ensure pasta is covered entirely with liquid. If not, add enough broth or water to cover.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 4 minutes, place a kitchen towel on top of the setting knob and carefully turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). Note - it may get messy, which is why I use a kitchen towel over the setting to reduce spray from the IP. I also use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). Meanwhile, preheat broiler.
Remove pasta and strain; set aside. Press SAUTE on the IP and add 2 tablespoons oil. When hot, add garlic and onion, sauté for a until softened. Add mushrooms and salt, and continue to sauté for a couple more minutes. Add the wine, stir and continue cooking until the liquid reduces by half.
Sprinkle in flour and stir to coat the mushrooms, cooking for another minute. Add the broth and stir, continuing to cook as it thickens.
Press OFF and add the pieces of cream cheese and stir as it begins to melt. This may take a few minutes to melt completely but don't worry if there are some big pieces. Add the leftover turkey, peas, bacon, and the cheeses {minus the cheese reserved for the topping}. Stir to combine, adding salt and pepper as needed.
Sprinkle in flour and stir to coat the mushrooms, cooking for another minute. Add the broth and stir, continuing to cook as it thickens.
Press OFF and add the pieces of cream cheese and stir as it begins to melt. This may take a few minutes to melt completely but don't worry if there are some big pieces. Add the leftover turkey, peas, bacon, and the cheeses {minus the cheese reserved for the topping}. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to combine. If the mixture is a bit too thick to stir to incorporate everything, add a little more broth as needed. The mixture should be slightly soupy so that the pasta can absorb it as it bakes.
Transfer the mixture into a large baking dish and sprinkle the top with Panko crumbs and the remaining cheeses for the topping.
Broil uncovered for 2-3 minutes or until is bubbly and the crumbs are golden brown.
Created using The Recipes Generator
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