Easy Turkey Pasta Tetrazzini - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

258 g/9.1 oz

Ingredients

	Metric	Imperial
Maple Leaf Cooked Diced Turkey	1.5 Kg	3.3 lbs
Breadcrumbs	900 ml	3.8 cups
Margarine	350 ml	1.5 cups
Pasta, cooked (penne or linguini)	2.75 L	11.6 cups
Canola Oil	45 ml	1.5 fl oz
Onions, fresh, sliced	250 g	8.8 oz
Red Peppers, fresh, sliced	300 g	10.5 oz
Mushrooms, fresh, sliced	100 g	3.5 oz
Garlic, minced	30 g	1 oz
White Sauce, prepared (or Cream Sauce)	1 L	4.2 cups
Nutmeg	5 ml	1 tsp
Thyme, fresh	20 ml	4 tsp
Green Peas, frozen	750 ml	3.2 cups
Parsley, fresh, chopped	75 ml	2.5 fl oz
Parmesan Cheese, grated	300 ml	10.1 fl oz

Thaw the fully cooked diced turkey in the refrigerator the day before at 4'C/40'F or lower.
Combine breadcrumbs and melted margarine in a heated pot. Cook for 1-2 minutes, remove from pot and set aside as topping.
Heat the oil in a large pot and add onions, red peppers, garlic and mushrooms. Saute for 5 minutes or until vegetables become tender. Add nutmeg and thyme. Stirring gently.
Add the white sauce (or cream sauce) and green peas. Bring to a simmer and add pasta and diced turkey. Stir gently to combine. Transfer to 2" deep insert pans.
Sprinkle chopped parsley and parmesan cheese over the top. Crumble breadcrumb mixture over the top and bake in a pre-heated convection oven at 325'F/165'C until the top is golden brown. Ensure internal temperature reaches 165'F/74'C and is held for at least 15 seconds.

Garnish with fresh chopped parsley, green peas and parmesan cheese.

Serve with a warm garlic bread or broccoli spears.