Grampa Tom’s Turkey Tetrazzini

Mr17′s Grampa Tom is one amazing cook.  This is most evident around the outdoor griddle at the cabin and at Thanksgiving.  Tom is the master of Thankgiving leftovers; most famous for his “Pilgrim Stew” and this fast, easy and delish Turkey Tetrazzini.

When I’m buying groceries for Thanksgiving, I always toss in an extra tub of sour cream (light), mushrooms and sliced mushrooms.  I know I’m gonna want to make “the tetrazzini,” it’s Mr17′s favorite.

  • 1 1/2-2 cups shredded turkey (I use a mix of light and dark.)
  • 1-2 cups shredded parmesan cheese
  • 1 pound mushrooms, sliced
  • 2 ribs celery, chopped
  • 1 package sliced almonds
  • 1-1 1/2 cups sour cream
  • 1 package pasta of your choice, prepared (Or use leftover pasta if you have it!)
  • reserved pasta water

Cook pasta according to package directions, drain, reserving a cup of pasta water.

Saute mushrooms in 3-4 TBSP butter.

Return cooked pasta to pot and add sauteed mushrooms, celery, almonds, turkey, and sour cream.  Stir to combine, add a bit of pasta water to help make it easier to mix if needed.

Add cheese, stir to combine.

Serve with a garnish of grated parmesan and a sprinkling of black pepper.  Mmmm!

How’s that for easy comfort food?!  It’s also delish garnished with a some chopped green onions.  Take some for lunch the next day–even more yummy!

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1 Comment

Filed under comfort food, dinner, Holiday foods, lunch, recipe

One response to “Grampa Tom’s Turkey Tetrazzini

  1. Pingback: Leftover Turkey-Palooza! | Somethin' Yummy

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