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!
