Green Chile Turkey Tetrazzini
Green Chile Turkey Tetrazzini takes this traditional Thanksgiving turkey leftover recipe to the next level.
It is loaded with flavor thanks to the addition of green chiles, poblano peppers, and spicy pepper jack cheese.
No one will be bored with leftover turkey this year!
Growing up, our mom ALWAYS made turkey tetrazzini with our leftover turkey after Thanksgiving.
I think we all both loved and hated it.
Not because it was a bad recipe or because our mom didn’t know how to cook.
But because it was always the same and usually by the time this recipe was hitting the dinner table we were already so completely sick of turkey.
I don’t want anyone at my kitchen table to experience the feeling of being so sick of turkey.
So, I decided I needed to experiment with one of the most classic turkey leftover recipes to kick it up a few notches.
You can expect all of the usual delicious, creamy pasta and turkey tastes here.
But, I also added plenty of fire roasted green chiles, a poblano pepper, a red pepper, and pepper jack cheese.
To finish off my Green Chile Turkey Tetrazzini, I topped the entire casserole with buttery, toasted panko breadcrumbs for a crunchy contrast the creamy sauce.
I definitely think that this Green Chile Turkey Tetrazzini is a winner.
And, it would please even those who declare themselves so sick of turkey post-Thanksgiving feast.
No leftover turkey?
Just substitute shredded or cubed chicken in place of the turkey.
It will taste just as good!
What do you like to make with your leftover turkey?
Green Chile Turkey Tetrazzini
Yield: serves 6 - 8
Green Chile Turkey Tetrazzini takes this traditional Thanksgiving turkey leftover recipe to the next level with the addition of green chiles, poblano peppers, and spicy pepper jack cheese.
1 tablespoon olive oil
1 rib celery, diced
1 yellow onion, diced
16 ounces mushrooms, thinly sliced
1 red bell pepper, diced
1 poblano pepper, diced
4 cloves minced garlic
3 tablespoons butter
1/4 cup flour
1 cup milk
1/3 cup dry white wine or sherry
2 1/2 cups chicken broth
2 ounces cream cheese, softened and cut into cubes
3 cups cubed or shredded turkey
8 ounces diced fire roasted green chile
2 1/2 ounces fresh grated parmesan
1 cup shredded pepper jack cheese
1 tablespoon minced cilantro
10 ounce spaghetti, cooked al dente
salt and pepper, to taste
1/2 cup panko bread crumbs
2 tablespoons butter, melted
Preheat oven to 400 degrees F. Prepare a 9x13 inch casserole dish by greasing with butter or non-stick cooking spray.
In a large saute pan or cast iron skillet, heat the olive oil. Saute the celery and onion over medium heat until tender, about 3-5 minutes. Add the mushrooms and saute for about 5 minutes. Add red bell pepper, poblano pepper, and garlic and saute for an additional 2 minutes. Transfer to a bowl and set aside.
Add the 3 tablespoons of butter to the pan. Whisk in the flour. Slowly add the milk, whisking as you pour. Then add the wine or sherry and chicken broth, whisking to eliminate any lumps.
Stir in the cream cheese, turkey, green chile, and the sautéed vegetables. Simmer for about 5 minutes. Stir in the parmesan, pepper jack, cilantro, and pasta. Season, to taste, with salt and pepper.
Transfer to the prepared 9x13 casserole dish.
For the Topping:
Combine the panko bread crumbs and the melted butter. Set aside.
Cover with foil and bake in the oven at 400 degrees F until the sauces are heated through - about 10-15 minutes. Remove from the oven and discard the foil. Sprinkle the buttered bread crumbs on top, return to the oven and bake until they are golden, about 5 minutes.
No leftover turkey? No problem. Just substitute shredded or cubed chicken in place of the turkey. It will taste just as good!