Turkey Tetrazzini
From janend 16 years ago
- 40 minutes to make
- Serves 8
This is one of our favorite after-Thanksgiving turkey leftover dishes. We always plan to have plenty of leftovers for this. In fact, I Sometimes cook a turkey breast in my crockpot just to be able to make this any time of year.
Ingredients
- 10 oz. fresh mushrooms, sliced thin (about 4 cups) shopping list
- 4 Tbsp. unsalted butter shopping list
- ¼ c. all-purpose flour shopping list
- 2 c. milk shopping list
- 2 c. chicken broth shopping list
- 10 oz. spaghetti, cooked to al dente shopping list
- 3 c. coarsely chopped cooked turkey shopping list
- 1 c. frozen peas shopping list
- 2/3 c. freshly grated Parmesan shopping list
- 1/3 c. fine fresh bread crumbs shopping list
- 1 Tbsp. melted butter shopping list
How to make it
- In a large heavy saucepan cook the mushrooms in the 4 tablespoons butter over moderate heat, stirring, until most of the liquid has evaporated.
- Stir in flour and cook over low heat, stirring, for 3 minutes.
- Add in a slow stream the milk and broth, stirring constantly.
- Bring to a boil, stirring constantly, and simmer for 5 minutes.
- In a large bowl combine well spaghetti, mushroom sauce, turkey, peas, and salt and pepper to taste.
- Stir in 1/3 cup of the Parmesan and transfer to a buttered shallow 3-quart casserole.
- In a small bowl combine the remaining 1/3 cup Parmesan, bread crumbs, melted butter, and salt and pepper to taste.
- Sprinkle evenly over the tetrazzini. Bake in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until bubbling and the top is golden.
- Note: I originally got this recipe from Norm on Martha Stewart's bulletin boards. It has been a favorite ever since. The fresh mushrooms put it over the top, but you can, in a pinch, use canned mushrooms. I also like to use the Radiatore pasta on occasion. Of course, you can use chicken, but we love the turkey.
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