The Turkey Tetrazzini was an excellent choice for this week and used up all our extra turkey nicely. I started out by using a gluten-free rice noodle instead of of the egg noodle. They aren’t quite as light as egg noodles. I followed the recipe but omitted the mushrooms. Since my turkey was already cooked I didn’t cook it in the pan as long as suggested. I thought 2 cups of broth sounded like a lot so I didn’t add quite that much. Instead of green peas I added some frozen chopped broccoli. After I added in the noodles I added some sliced olives and sprinkled a little mozzarella cheese on top since we were out of parmesan cheese. It was a little liquidy and I am not sure if it is something I did or if that is just how it turns out. Both Sean and I really liked it and I enjoyed probably a little too much:) I would suggest cutting down on the spices as they are very dominate in this dish. If you family isn’t big fans of herbs then I would maybe just do a little dash of each. Very tasty and an excellent choice!
A little later in the evening I made the Brown Sugar-Glazed Pineapple for dessert from a few weeks ago. I used can pineapple rings and just sprinkled everything everything on top. It took a lot longer to cook and I probably could have cooked it even longer. I served it over vanilla ice-cream and it was quite delicious! Both Sean and I enjoyed it!
4 comments:
Both of the pictures look delicious. It is good to know the broccoli substituted nicely. I will post mine in a bit but mine turned out a little runny too.
I will probably have to wait to try mine since I don't have any leftover turkey from Thanksgiving. I will keep in mind that it is a little runny and maybe not add so much broth.
Excellent review!
I definitely let mine boil for awhile to let it reduce down and then mixed in the noodles at the end which helped to soak up some juice.
I liked your addition of the olives. I will have to try that myself. Also, your pinapple and ice cream looked so good. I still haven't tried that recipe. Good idea pairing it with the Tetrazzini.
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