Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10-12 or more
Cuisine: Italian
Ingredients: 4 slice thick bacon, diced; 2 Tbsp olive oil; 6 Tbsp butter; 4 clove garlic, minced; 1 c white wine; 1 lb mushrooms, quartered; 1/2 green bell pepper, diced (red can also be substituted); 3 bunch green onions, diced; 1/4 c flour (maybe more--enough to make a roux); 32 oz chicken broth; 1 can(s) black olives, chopped (1 cup); 2 c green peas, frozen; 3 c cooked leftover turkey, diced; 1 c white cheddar cheese, grated; 1 c pecorino romano cheese; 1/2 c parmesean cheese, grated; 1 pkg cream cheee (8 oz) cut into small chunks; 1 1/2 lb spaghetti, broken into thirds; salt and pepper to taste; 2 c parmesean herb panko crumbs

By Sherry Blizzard
@akflurry

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:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

10-12 or more

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

4 slice

thick bacon, diced
2 Tbsp

olive oil
6 Tbsp

butter
4 clove

garlic, minced
1 c

white wine
1 lb

mushrooms, quartered
1/2

green bell pepper, diced (red can also be substituted)
3 bunch

green onions, diced
1/4 c

flour (maybe more--enough to make a roux)
32 oz

chicken broth
1 can(s)

black olives, chopped (1 cup)
2 c

green peas, frozen
3 c

cooked leftover turkey, diced
1 c

white cheddar cheese, grated
1 c

pecorino romano cheese
1/2 c

parmesean cheese, grated
1 pkg

cream cheee (8 oz) cut into small chunks
1 1/2 lb

spaghetti, broken into thirds
·

salt and pepper to taste
2 c

parmesean herb panko crumbs
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How to Make Turkey Tetrazzini

Step-by-Step

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.