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Author Notes: In my mind, this is the best way to use leftover Thanksgiving turkey. My Grammy used to make this for my dad—sadly, she never gave up the recipe, but I have done my best to recreate it, based on a Giada de Laurentiis classic chicken tetrazzini recipe. This is nontraditional in the sense there are no mushrooms, because my dad won't touch them! Enjoy! —Emily | Cinnamon&Citrus
Food52 Review: This is very rich! I'm not sure I want something this rich the day after the year's biggest meal, but it was very tasty.The sauce was creamy, velvety, and almost decadent. The crunchy topping doesn't hurt either. —feastathome
- Dark meat from one leftover turkey thigh and drumstick, pulled or shredded
- 4 tablespoons butter, divided, plus more for preparing the baking dish and finishing
- 1 tablespoon olive oil
- 1 large yellow onion, small dice
- Salt and freshly ground black pepper
- 5 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry white wine
- 3 tablespoons flour
- 4 cups milk, at room temperature
- 1 cup heavy cream, at room temperature
- 1/2 cup turkey stock (chicken is fine)
- 1/2 cup leftover turkey gravy
- 1/8 - 1/4 teaspoons freshly grated nutmeg
- 1 cup frozen green peas, thawed
- 1 cup fresh breadcrumbs
- 1 cup grated Parmesan cheese
- 1 pound fusilli
- Chopped fresh parsley, for garnish (optional)
- Place the turkey in a large mixing bowl. Preheat the oven to 450° F. Prepare a 13"x9"x2" baking dish by lightly greasing it with butter.
- In a large sauté pan with high sides, melt 1 tablespoon of butter with 1 tablespoon of olive oil and cook the diced onion and thyme with a pinch of salt and pepper over medium heat until translucent, about 7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently. Add the wine and deglaze the brown bits from the bottom of the pan. Bring to a simmer and cook until the wine is mostly evaporated, about 3 minutes. Transfer the mixture to the bowl with the turkey.
- In the same pan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook about 1 minute. Whisking constantly, add the milk, cream, stock, and gravy. Season with the 1 3/4 teaspoons salt, 3/4 teaspoon black pepper, and the nutmeg. Bring to a simmer and cook, stirring frequently, for about 10 minutes until the mixture is thick and coats the back of a spoon. Taste for seasoning.
- While the white sauce is simmering, bring a large pot of salted water to boil and cook the fusilli until al dente, about 8-9 minutes or one minute less than the package's directions. Drain and add to the turkey and onion bowl.
- Add the peas to the turkey mixture then pour in the white sauce, stirring to combine. Pour into your prepared baking dish.
- In a small bowl, combine the breadcrumbs and Parmesan cheese with a few grinds of black pepper and distribute evenly over the top of the casserole. Place a few dots of butter across the top of the breadcrumbs, if desired.
- Bake for 20 minutes, until the breadcrumbs are brown and the mixture is bubbly. Remove and let rest 10 minutes before serving. Sprinkle individual servings with fresh parsley, if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers