turkey tetrazzini
(1 RATING)
This is a tasty way to use up leftover turkey,or roast a turkey breast.
No Image
prep time
cook time
method
---
yield
Ingredients
- - 4 c mushrooms, sliced thin
- - 5 tablespoons unsalted butter
- - 1/4 c flour
- - 1 3/4 c milk
- - 2 c chicken broth
- - 1/4 c dry white wine
- - 10 oz spaghetti
- - 3 c coarsely chopped cooked turkey
- - 1 cup cooked peas
- - 2/3 c freshly grated parmesan cheese
- - 1/3 c fine fresh bread crumbs
How To Make turkey tetrazzini
-
Step 1In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat,stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes