I know Thanksgiving is just around the corner and this year I am taking the easy way out by not cooking but I love the leftovers! I decided to cook a small turkey for us to have for leftovers!! This is what I love to do with leftovers!! I love a creamy yummy hot dish!! Or better known as a Casserole!! Today I am making a twist on the traditional Turkey Tetrazzini!! I am using Bow Tie Pasta instead of the regular spaghetti!! I know not a huge change but I love to use a heartier pasta to hold all that yummy sauce!!
I found almost all of my ingredients at Smart & Final!!
I found a turkey breast!! Perfect! I try to #Choosesmart when I can!!
Time to check out and head home!!
After thawing and cooking my little turkey breast I prepared my yummy Bow Tie Tetrazzini!!
I sautéed some yummy onions and garlic then I added the mushrooms!! I wish you could smell how delish this smells!
I browned the veggies a bit and then added the broth, cream cheese and the other liquids then the Parmesan and Monterrey jack cheeses were added. When they were all incorporated in went the turkey and bacon!! Yup bacon!! Who doesn’t love bacon??!!
After adding the pasta which I cooked earlier I covered the whole dish with Panko breadcrumbs and popped it in the oven. Before this step you can transfer the casserole to a baking dish but I just left it in my skillet and baked it at 350 degrees for 30 minutes until it was hot and bubbly!
And now dinner is served!! YUMMMMM!
I paired this up with a green salad and crusty garlic bread!
Here’s the complete recipe!
Bow Tie Turkey Tetrazzini Smart & Final style!!
- • 1 pound Bow Tie Pasta cooked
- • 4 Tablespoons Butter
- • 4 cloves Garlic Minced
- • 1/2 onion chopped
- • 1 pound siced White Mushrooms
- • 1/2 teaspoon Salt
- • 1/3 cup Flour
- • 5 cups Chicken Broth separated
- • 1/2 cup heavy cream
- • 1/2 block 4 oz Cream Cheese room temperature
- • 3 cups Cooked leftover Turkey, Shredded Or Diced
- • 1-1/2 cup Frozen Green Peas
- • 4 slices cooked crumbled Bacon
- • 1 cup Grated Monterey Jack Cheese
- • 1 cup Grated Parmesan Cheese
- • Salt And Pepper to taste
- • Extra Broth For Thinning
- • 1 cup Panko Bread Crumbs
- • Cook pasta al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
- • In a large pot, heat butter over medium-high heat. Add garlic and onions sauté until onions are translucent. Add mushrooms, and salt, then sauté for a couple more minutes. Pour in 1C broth with mushrooms and cook until the liquid reduces by half.
- • Sprinkle in flour, stir with the mushrooms for another minute let the flour mixture bubble for a minute to remove the starchy taste. Pour in the broth and stir, cooking for another few minutes to thicken the roux.
- • Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt, add the leftover turkey, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
- • Add the cooked pasta and stir it to combine. Use more broth as needed to thin; the mixture needs to have a little extra moisture to finish cooking in the oven. Add up to 2 more cups of liquid if needed.
- • Pour the mixture into a large baking dish and sprinkle with Panko crumbs. Bake at 350 degrees F for 30 minutes, or until the casserole is bubbly and the crumbs are golden brown.
I hope this recipe helps you out with those turkey leftovers!!
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