Pasta, any way you make it, is an inexpensive favorite for many beginner cooks
When I first met my husband, he was surviving on hamburger and pizza alone. I was surprised after we married to find that he actually had a cookbook that his mother had prepared for him before he moved off to college. This simple book contained the recipes for a handful of his favorite dishes and almost involved the instructions to “open a can”.
A lot has changed over the last 15 years, and though some of these dishes are still among his favorites, his appetite and conscience have changed and so many of the recipes have evolved to reflect this.
A great way to use any leftover turkey!
Turkey Tetrazzini was one of his favorites then, but the foundation for his mother’s recipe was canned soup. Now we try to avoid that due to the present MSG and hydrogenated oil.
This simple recipe uses sour cream as the foundation for the sauce, and it is an excellent way to use up any turkey you may have left from Thanksgiving. If you don’t have any turkey, you can also make this recipe with cooked chicken.
Turkey Tetrazzini
Prep Time: 10 minutes
Cook Time: 20 minutes
30 minutes
Number of servings: 6
Per Serving 549 calories
Fat 22 g
Carbs 56 g
Protein 28 g
A delicious and simple pasta dish...perfect for any leftover Thanksgiving turkey
Ingredients
Directions
Bring a large pot of salted water to a boil and cook noodles according to package instructions.
While noodles are cooking, heat olive oil in a large skillet and saute onions until translucent.
Add Marsala, truffle salt, rosemary, and pepper to onion mixture and cook until thickens slightly.
Drain cooked noodles and immediately add frozen peas to the hot noodles to thaw.
Stir sour cream into onion mixture; add cooked turkey and heat. Pour into cooked noodles, stir to coat and serve.
If desired top with fresh grated parmesan cheese.
If you like mushrooms, you can easily add 1 lb. of sliced mushrooms to the diced onions as they cook.
