Leftover Lover's Turkey Tetrazzini

by Rachael Ray Show Staff 9:00 AM, November 28, 2013

Aired November 28, 2013

Serves 6
2 tablespoons EVOO Extra Virgin Olive Oil
4 tablespoons butter
1 onion, finely chopped
2-3 cloves garlic, chopped
Salt and pepper
4 tablespoons flour
1/2 cup dry white wine
1 1/2 cups turkey gravy or stock
2 cups milk
A little freshly grated nutmeg
1 cup grated Parmigiano-Regginano cheese
1 pound chopped cooked leftover turkey
11/2 cups chopped cooked cauliflower or broccoli leftovers
1/2 cup peas, defrosted or leftovers
Toppings: homemade breadcrumbs, chopped toasted leftover stuffing or Panko mixed with melted butter and Parm cheese
1 pound egg noodles or egg pasta cooked to al dente

Preheat oven to 375F.

Heat EVOO in a skillet over medium to medium-high heat; add butter and melt into oil. Add onions and garlic, and season with salt and pepper. Add flour and stir 1 minute. Whisk in wine then gravy or stock and milk; adjust salt and pepper, and season with nutmeg to taste. Let thicken enough to coat a spoon and stir in parm cheese.

Stir turkey, cauliflower, peas, pasta into the sauce and turn everything into a casserole dish. Top with breadcrumbs and bake until heated through, about 30 minutes.