Red Pepper, Purple Onion, Turkey Tetrazzini

What was the turkey suspected of?
Fowl play.

 Since the busy Easter weekend I have been on a leftover kick.  The hubby's mom made a large turkey for Easter dinner (injected with wine and deep fried... deliciousness) so, of course we had a good bit of turkey leftovers to take home.  Turkey leftovers remind me of eggs, you can do almost whatever you feel like to um....well, maybe not beat them....

I decided to make some Red Pepper, Purple Onion, Turkey Tetrazzini.  What is Tetrazzini you ask?  Besides warm and comforting, Tetrazzini is usually some kind of diced fowl (turkey, chicken, etc.) cooked in a cream sauce with wine and mushrooms (and whatever other leftovers you have to throw in).

Here's what you need:
3-4 tablespoons of butter
1/2 of a purple onion (I love color peaking through with a cream sauce)
1 red pepper
1-2 cloves of garlic
1 cup mushrooms
1/4 cup all purpose flour
1/4 cup white wine
2 1/4 cups of chicken stock
1 cup heavy cream (just let it happen)
1 box of bowtie pasta
1-2 cups cooked chopped turkey leftovers (depending on how much leftovers you have to use up)
olive oil
salt
pepper
paprika
garlic powder
onion salt



Topping for Red Pepper, Purple Onion, Turkey Tetrazzini :  I used my leftover lamb chop crust (fresh parsley, garlic, lemon zest and breadcrumbs), but you can really use anything, more cheese?, potato chips?, french onions?, plain bread crumbs?  etc. etc.

Optional:

Side Salad (pictured at the end of post): baby spinach, feta, sliced beets, sliced clementines and toasted pine nuts

Grab an onion.

Chop up half of it.

Grab a red pepper.

Chop it up.

Grab about a cup of mushrooms.

Chop'um up too.

Put some butter (mine had a lil parsley in it) in a large pan (large enough that you can mix in your chopped turkey and a box of bowtie pasta).

Add chopped onion.

Add 1-2 cloves of chopped garlic (depending on how garlic-y you're are feeling).

Throw in your chopped red pepper.  If some mushrooms fall in, that's ok too....

Cook pepper and onion down a bit.  Then, add mushrooms.  Add some salt and pepper too.

 Mix'um up and cook'um down.

Once veggies are cooked down and juicy add 1/4 cup all purpose flour.

Stir and cook for about 3 minutes.

Add 1/4 cup white wine and 2 1/4 cups of chicken stock. Stir well.

Add 1 cup heavy cream, cause you love it and cause it will make everything wonderous.

Add some more salt and pepper to taste.

Add to taste: paprika, garlic powder, and onion salt.

Give a good stir and let the sauce cook for 10-20 minutes, or until you can't stand it.  While the sauce is cooking, get your pasta going in some bowling water with salt and 1 teaspoon of olive oil.  Cook pasta until al dente or almost done.

Chop up your turkey leftovers.  Chunky, Chunk, Chunk, Chunky..... (I may have problems).  Preheat your oven to 375 degrees.

After sauce is cooked, add chopped turkey leftovers. Stir it up.

Add drained al dente pasta to the party.

Add 1/3 cup Parmesan cheese-ness.

Mix it up.

Miiiiiiiixxxxxx it up.

Spray your pan with some non-stick stuff.  Dump into a casserole pan.

Flatten those noodles out.

Add a crust.  I used my leftover lamb chop crust (fresh parsley, garlic, lemon zest and breadcrumbs), but you can really use anything, more cheese?, potato chips?, french onions?, plain bread crumbs?  etc. etc.

Bake at 375 degrees for 30 minutes.

Dish it up while hot.  Cause, yum....

Plate it up.

Serve with a side salad if you are feelin' guilty about the cream (we kind of were).  Our side salads had baby spinach, sliced beets, sliced clementines, feta cheese and toasted pine nuts.  A friend just let me know you can buy ready to go beets, no peelin' or purple hands involved ($3 at my local grocery store in the produce section).

Wishing you a full and happy tummy.