With my left over turkey from New Years Eve, a couple of weeks ago I made this awesome turkey tetrazzini recipe.
Turkey Tetrazzini Recipe
Prep time:20 minutes
Cook time:1 hour, 15 minutes
Yield:Serves 4 to 6
12 ounces mushrooms, sliced (about 4-5 cups) 8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp 1/4 cup all-purpose flour 12 oz egg noodles, spaghetti, linguini or other pasta 1 1/2 cups of milk 1/4 cup cream 2 cups chicken broth 2 Tsp of garlic 1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey or chicken
1 cup peas 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups) 1/3 cup shredded Swiss cheese 2 Tbsp lemon juice Salt and Pepper Ground nutmeg (optional) 1/3 cup fine fresh bread crumbs (or panko) or Ezekiel bread and make your own (see below)
Fresh parsley for garnish
1 Preheat oven and heat water for pasta: Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Sauté mushrooms: Cook the mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
3 Make a roux with flour and butter: In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 Add pasta to boiling water: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Make sauce by adding milk, cream, broth, sherry to roux: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, garlic, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 Combine pasta with sauce, mushrooms, turkey, peas, cheese, lemon juice, nutmeg: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 Make breadcrumb Parmesan topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. I made home made bread crumbs using Ezekiel bread. I baked them for 10 minutes at 400 with some coconut oil, blended in my blender and mixed wth the parm. Yum!
8 Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.