Turkey Tetrazzini



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.)


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