Category: Leftover Chicken or Turkey

‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!  

Or –  you can make it ahead & reheat it in the oven! 

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.)  My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite.  I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!!   : o )

Mushroom Ravioli Lasagna

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++  Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++  Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !! 

++  OR –  put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++  OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++  Casserole is baked UNCOVERED.

Ingredients

  • 3 (9 oz.) packages refrigerated tortellini – cooked per package direction
  • PREFER TO USE PASTA –  1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
  • 2 cans chicken-mushroom soup, undiluted  ++ OR cream of chicken soup OR mushroom soup 
  • 2 cups  turkey or chicken stock    ++  Or 2 cups boiling water and 2 bullion cubes
  • 2 cup freshly grated sharp cheddar cheese
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups cooked chicken or turkey, cut into small pieces
  • 1/4 – 1/3 cup slivered almonds
  • 1/2 – 3/4 cup grated Parmesan cheese  ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good.   ; o )
  • sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and  1/2 tsp.pepper.  Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat.  Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan.  Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly.  ++  Be sure to watch it.  One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above.   Enjoy! 

 

My Yellow Farmhouse - Cooking with Love!10 Comments

Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup.  Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come.  Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild.  Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

My friend Tina is THE world’s best Turkey Cooker!!

THE TURKEY - 'My Yellow Farmhouse.com"

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . .  abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy.  Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

 Turkey Strata (Casserole) - Uses Leftover Turkey and Stuffing! - My Yellow Farmhouse.com++ If you happen to have both turkey and stuffing left over you may want to prepare Turkey Strata.  It’s a snap to put together and is just another idea for what to do with all that turkey!!

https://myyellowfarmhouse.com/2012/12/27/turkey-strata-casserole-uses-left-over-turkey-and-stuffing/

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Mr. Turkey – Starring in “Saturday-After-Thanksgiving Turkey Noodle Soup”

Saturday-After-Thanksgiving Turkey Noodle Soup - My Yellow Farmhouse.com

Ingredients and Method

++  You may prefer to add a bit more salt and pepper . . . or even more poultry seasoning.  Or you might like to add (cooked) rice to the turkey broth.  Think of this recipe as a guideline and adapt it to suit your family’s taste.    ; o )
  • turkey (or chicken) carcass    ++ You’ll need 3 cups chopped turkey or chicken
  • 12 cups water
  • 2 chicken bouillon cubes     ++  I use Knorr.  If using another brand, use 4 chicken cubes.
  • 1 1/4  to 1 1/2  cups chopped baby carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/2 tsp. poultry seasoning
  • 1 1/4  to  1 1/2  cups frozen peas  ++  The peas are added towards the end… still frozen.
  • 3 cups COOKED egg noodles     ++  Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
  • 1/2 tsp. salt  – –   or to taste
  • 1/4 tsp. pepper – –  or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4  to  1 1/2  cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary.   ++  Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer.  Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions.  Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner.  Remove turkey carcass.  Allow carcass to cool a bit, then remove and chop meat.  You’ll need 3 cups.

Add the chopped meat to broth and vegetables.  Add the drained egg noodles, 1 1/4  to  1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve.  Enjoy!

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++ My son M. jokingly said I need to credit him for 1. use of his kitchen and  2. use of his place mats & bowls for the photos.  So I suppose I should also thank him for his critique of my soup, which he gave a thumbs up.  (And he’s one tough critic..)  I also want to thank Tina and Gary for hosting The Feast and for allowing me to abscond with the turkey carcass!!     Enjoy !

My Yellow Farmhouse - Cooking with Love!12 Comments