Turkey Tetrazzini

Food-Header-1

TurkeyTetrazzini2

Faced with a lot of leftover turkey from Christmas dinner – I decided to forgo making crêpes and turn my attention to the one dish beauty of a casserole. Turkey tetrazzini is simple to make, and it calls for ingredients that you pretty much have on hand after a holiday – onions, red peppers, spaghetti, stock, mushrooms, peas, and of course, turkey! It was a big hit with the fellas, and I can see myself making this down the road with leftover chicken. Recipe behind the cut.

  • 6 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 pound mushrooms, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup flour
  • 1 cup chicken or turkey broth
  • 1 cup milk
  • 2 cups diced, cooked turkey
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 pound spaghetti, broken in thirds
  • 1/2 cup frozen peas
  • kosher salt and freshly ground pepper
  1. Preheat oven to 350º. Melt the butter in a large saucepan over medium-high heat. Add the onion, and cook for 5 minutes until soft. Stir in the mushrooms and the peppers and cook for an additional 5 minutes. Add the flour and cook for another 2 minutes. Pour in the stock and milk, reduce the heat to medium, and cook, stirring occasionally, until mixture thickens – about 5 minutes. Add the turkey and 3/4 cup of the shredded cheddar, stirring until the cheese had melted, for 5 minutes.
  2. Bring a large pot of water to a boil, and cook spaghetti for 8 to 9 minutes, until al dente. Drain, and add spaghetti to the pot and stir in frozen peas. Season with salt and pepper, and spread evenly into a 9″ x 13″ baking dish. Sprinkle with remaining cheddar cheese and bake until bubbly, about 30 to 35 minutes. Let rest for 10 minutes before serving.

(Adapted slightly from Saveur magazine.)

 

This entry was posted in Lovin' from the Oven and tagged , , , , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.