Suzanne's Catering

Proudly Serving Orange County Since 1987.

Event Planning

Suzanne's Catering is an experienced full-service event production company that offers a complete package.

Special Event Planning

From food, menu and floral design, to rentals, and entertainment. We will take care of it all!

Weddings

Creating exceptional Wedding experiences for over 30 years. Allow Suzanne’s Catering to orchestrate your special day your guests will never forget.

Rental Service

Allow Suzanne’s Catering's experienced rental coordinators to assist you in personally designing your event details.

Experts You Can Trust

Allow Suzanne’s Catering experienced rental coordinators to assist you in personally designing your every event detail.

Happy Thanksgiving!! Great Recipe For Your Left Over Turkey

Quick Turkey TetrazziniIf you’re like 99.9% of Americans, there is absolutely always turkey left over from Thanksgiving dinner.

We tested out this recipe and it was fantastic. A recipe inspired by Martha Stewart and Brown Eyed Baker.

 

 

Quick Turkey Tetrazzini

1 cup panko breadcrumbs
3/4 cup fresh grated Parmesan cheese, (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon salt, plus more for seasoning
1 cup chopped green onions
1 1/4 cups sliced crimini mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 cups homemade or low-sodium chicken stock
3/4 favorite white wine
6 tablespoons all-purpose flour
2 teaspoons freshly squeezed lemon juice and lemon zest
1 teaspoon fresh thyme
Ground pepper to taste
1/2 pound curly egg noodles, cooked according to package directions

DIRECTIONS

Preheat oven to 425 degrees. In a bowl, combine panko breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.

In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt.

Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more.

Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour.

Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese.

Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs.

Bake until golden and bubbling, 13 to 15 minutes. Serve warm.

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