Turkey Tetrazzini
By
Sherry Blizzard
@akflurry
1
I have an affinity for all things turkey, pasta, and alfredo. This recipe is so rich and creamy you won't want to put down the spoon! It's also just the right ticket for a cold day like today. Warning! The recipe makes enough to feed an army! Perfect as a do-ahead meal for potlucks. It will be initially cooked on the stove then baked for 30 minutes.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
10-12 or more
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top
Ingredients
-
4 slicethick bacon, diced
-
2 Tbspolive oil
-
6 Tbspbutter
-
4 clovegarlic, minced
-
1 cwhite wine
-
1 lbmushrooms, quartered
-
1/2green bell pepper, diced (red can also be substituted)
-
3 bunchgreen onions, diced
-
1/4 cflour (maybe more--enough to make a roux)
-
32 ozchicken broth
-
1 can(s)black olives, chopped (1 cup)
-
2 cgreen peas, frozen
-
3 ccooked leftover turkey, diced
-
1 cwhite cheddar cheese, grated
-
1 cpecorino romano cheese
-
1/2 cparmesean cheese, grated
-
1 pkgcream cheee (8 oz) cut into small chunks
-
1 1/2 lbspaghetti, broken into thirds
-
·salt and pepper to taste
-
2 cparmesean herb panko crumbs
How to Make Turkey Tetrazzini
- In olive oil on medium heat cook bacon. Add onion.
- Add butter, garlic and quartered mushrooms.
- Add a glass of wine and chopped black olives.
- Add flour and stir to make a roux.
- Add chicken broth, then peas.
- Add cheeses (stir frequently to keep from sticking). Keep the heat on medium to low.
- Break the spaghetti into thirds and cook to al dente. The pasta will finish cooking completely in the oven.
- Add drained pasta to the mixture.
- Toss with large tongs to coat pasta completely. It should be somewhat soupy, if not add more broth or some cream. Adjust seasoning (salt and pepper) now.
- Pour into pans. Yes, I said pans--as in plural--I said this makes a lot! This made two-10 3/4 x 9 3/8 pans.
- Cover each dish with Panko crumbs and bake at 350 for 30 minutes or until the topping is brown and bubbly.
