TURKEY TETRAZZINI
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 26
Steps:
- Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
- Preheat the oven to 375 degrees F.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
- Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
- Combine all ingredients thoroughly.
CREAMY TURKEY TETRAZZINI
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
Provided by PanNan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
EASY TURKEY TETRAZZINI
An easy, quick turkey dish that turns precooked turkey into a family favorite.
Provided by ONE+ONE
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
TURKEY TETRAZZINI
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
- Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
- Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.
TURKEY TETRAZZINI
Provided by Virginia Willis
Categories main-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
- Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
- Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
- Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
- Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
- While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates.
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook spahgetti accoarding to package directions; drain.
- Transfer to a large bowl; add the next 9 ingredients and mix well.
- Spoon into a greased 2 1/2 quart casserole; sprinkle with cheese if desired.
- Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.
Nutrition Facts : Calories 346.6, Fat 12.6, SaturatedFat 5.8, Cholesterol 57.1, Sodium 896.9, Carbohydrate 32.3, Fiber 1.9, Sugar 3.4, Protein 25.4
TURKEY TETRAZZINI
Say goodbye to your turkey leftovers with our Turkey Tetrazzini recipe. Made with peas and fresh mushrooms and served on a bed of hot noodles, creamy Turkey Tetrazzini is surprisingly simple to make. You may just want to enjoy the taste of Turkey Tetrazzini all year round.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, melt butter in large skillet on medium heat. Add mushrooms; cook and stir until 8 to 10 min. or until tender. Stir in reduced-fat cream cheese and broth. Bring to boil, stirring frequently; simmer on medium-low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook 3 to 5 min. or until heated through, stirring frequently.
- Drain noodles. Serve topped with turkey mixture.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 155 mg, Sodium 420 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 40 g
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
EASY TURKEY TETRAZZINI
Make and share this Easy Turkey Tetrazzini recipe from Food.com.
Provided by MizzNezz
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions; drain.
- Melt bouillon in water, in large bowl.
- Add soup, celery salt and pepper.
- Add drained spaghetti.
- Stir in turkey, onion, pimento, and 1/2 cup cheese.
- Put in greased 8x8-inch baking pan.
- Top with remaining cheese.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 726, Fat 16.3, SaturatedFat 7.7, Cholesterol 56.4, Sodium 783.7, Carbohydrate 106.3, Fiber 4.6, Sugar 4.6, Protein 36
TURKEY TETRAZZINI
This Turkey Tetrazzini is the perfect way to transform your leftover turkey into something delicious! This dish is comfort food to the max! VIDEO https://www.youtube.com/watch?v=_lcutnSQ-r8
Provided by CLUBFOODY
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
- Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13" baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 358.9, Fat 15.6, SaturatedFat 8.2, Cholesterol 60.8, Sodium 467.1, Carbohydrate 31.6, Fiber 2, Sugar 3, Protein 23
QUICK TURKEY TETRAZZINI
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. In a bowl, combine 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.
TURKEY TETRAZZINI
This is a great recipe to put some of that left over turkey to use. You can make it up ahead of time, and its fairly easy. The pimentos are important.
Provided by Post Time
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In salted water cook spaghetti until tender, drain and rinse in hot water.
- Drain mushrooms and save liquid.
- Melt butter and saute onion and celery. Add seasonings and mushroom liquid.
- Blend in soup and evaporated milk. Stir until smooth and thickened.
- In casserole or loaf pan mix spaghetti, mushrooms, pimentos, and turkey. Pour in sauce and mix. Top with cheddar cheese and parmesan cheese.
- Bake in 350 degree oven until it bubbles, about 30 minutes.
- This dish can be made a day ahead of time and refrigerated or even frozen.
Nutrition Facts : Calories 368.7, Fat 17.5, SaturatedFat 9.4, Cholesterol 70.2, Sodium 652.5, Carbohydrate 29.8, Fiber 1.3, Sugar 1.4, Protein 22.6
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions, celery, and peppers in margarine.
- Combine all ingredients in large bowl.
- Bake at 350 F.
- until bubbly (approximately 45 minutes).
- Serve with Parmesan cheese.
- Fills 2 (9x13 inch) casserole pans.
- Can be halved.
Nutrition Facts : Calories 448, Fat 26.8, SaturatedFat 10.3, Cholesterol 72.3, Sodium 783.4, Carbohydrate 26.9, Fiber 1.6, Sugar 2.9, Protein 24.1
TURKEY TETRAZZINI II
This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce.
Provided by ANNOFBEV
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 51.7 g, Cholesterol 105.1 mg, Fat 22.1 g, Fiber 2 g, Protein 37.6 g, SaturatedFat 12.3 g, Sodium 774.1 mg, Sugar 4.9 g
GROUND TURKEY TETRAZZINI
When you want tetrazzini and don't have any cooked turkey, use ground turkey. I only make this once a year because of the calories, but this was so good that I may break down and make it again before the year is out! DH told me it was the best pasta dish I have ever made. He must have been really hungry. Lol. I adapted a Jamie Oliver recipe to come up with this.
Provided by Pesto lover
Categories Poultry
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Put the dried porcini mushrooms in 1/2 cup boiling water to soak for 20 minutes. Slice them and reserve the soaking liquid.
- 2. Process the onion and garlic in food processor until finely chopped.
- 3. Cook the pasta. Drain and set aside. Preheat oven to 325.
- 4. Brown the ground turkey in a saute pan with the olive oil. Add the flour and mix in well. Add the onion/garlic mixture and continue cooking for about 8 minutes, until onion is translucent.
- 5. Add the fresh and the soaked dried mushrooms, with the soaking liquid, and the thyme, salt, pepper, paprika, and wine. Continue cooking until the mushrooms are cooked through.
- 6. Add the cream and 1/2 cup of parmesan. Mix turkey mixture with the cooked pasta.
- 7. Spray a 9x13 baking pan with cooking spray. Pour the turkey-pasta mixture into the baking pan and top with remaining parmesan cheese. I usually end up using about a cup of cheese on top because we like things extra cheesy.
- 8. Bake at 325 for about 15 minutes, or until cheese melts on top. You may want to cover it with foil so that the noodles don't get crispy. Stir and serve.
Nutrition Facts : Calories 654.1, Fat 37.5, SaturatedFat 18.6, Cholesterol 196.4, Sodium 586.6, Carbohydrate 46.9, Fiber 2.5, Sugar 2.5, Protein 27.5
TURKEY TETRAZZINI
This one originally came from the cookbook that came with my microwave. Very easy, tasty, and good for using ingredients on hand. I've also made it in the oven, and made it ahead to freeze and cook later. Cook time includes prep time.
Provided by Blueberry
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place spaghetti into greased 8*12 pan.
- Mix together margarine, onion, (I use dehydrated since my family doesn't like a lot of onion, and to make things easier.) and lemon juice.
- (The original recipe also calls for 1 4 oz can of mushrooms, which we don't like.) Microwave this in a 2 qt dish on high until margarine is melted and onions are soft.
- Stir in flour, salt, paprika and nutmeg, until smooth.
- Microwave 1 minutes on high.
- Stir well.
- Gradually stir in broth.
- Microwave on High 8-10 minutes, stirring every 2 minutes, until thickened.
- Mix in milk and turkey.
- Pour over spaghetti.
- Sprinkle with cheese and paprika.
- Microwave at medium high 10 to 12 minutes.
Nutrition Facts : Calories 361.8, Fat 13.7, SaturatedFat 4.1, Cholesterol 45.6, Sodium 648.7, Carbohydrate 35.1, Fiber 1.6, Sugar 1.3, Protein 23.3
TURKEY TETRAZZINI
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Categories Gourmet Casserole/Gratin Dinner leftovers Thanksgiving turkey Mushroom Pasta Bake Parmesan Pea Holiday 2018 Potluck Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
- In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
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