Saturday, February 26, 2011

Turkey Tetrazzini

Every year after Thanksgiving my mom made us turkey tetrazzini with the leftover turkey. I am definitely going to keep that tradition. It's so good and leftover turkey and gravy gets old really fast. You pretty much make your own cream of mushroom (or in my case, mushroom/celery/onion) with this recipe, but it is very easy to make. I think it took about an hour from start to finish.

Turkey Tetrazzini
Adapted from Simply Recipes

12 oz package of pasta
12 oz sliced mushrooms (4 to 5 cups)**
4 Tbsp (1/4 cup) butter
1/4 cup flour
1 3/4 cups 1% milk
2 cups chicken broth
1/3 cup dry white wine or dry sherry
3 cups chopped cooked turkey
1 cup peas (optional)
1 cup grated parmesan (not the fake, powdery stuff)
2 Tbsp lemon juice
Salt and pepper
Ground nutmeg (optional)
1/3 cup bread crumbs (or panko)

**I didn't have 12 oz mushrooms, so I did about 1 1/2 cup mushrooms, 1 1/2 cup chopped celery, and 1 1/2 cup chopped onions, and it turned out great!

1. Preheat oven to 375 degrees. Boil water for the pasta.

2. Cook the mushrooms (or mushroom mixture) in olive oil over medium heat, stirring until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3. In a large, heavy saucepan, melt 1/4 cup of butter (Note: light butter does not work). Stir in the flour, and cook the mixture over low heat, stirring, for three minutes.

4. Cook pasta according to package instructions minus a couple minutes, so it still has a "bite". (You will be baking it for 30+ minutes later.) While the pasta is cooking, continue on with the recipe.

5. Into the saucepan with the butter and flour, slowly whisk in the milk, broth, and wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6. When the pasta is ready, drain it. In a large bowl, combine the pasta, the sauce, the mushrooms, the turkey, and the peas (optional). Stir in 2/3 cup parmesan cheese and lemon juice. Add salt and pepper to taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a greased 3 quart casserole dish.

7. In a small bowl, combine well the remaining 1/3 cup parmesan and bread crumbs. Sprinkle the mixture evenly over the tetrazzini.

8. 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.

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