Turkey tettrazini

By jmetcalf

Ingredients

• White Sauce
• 6 tbs butter
• 6 tbs all-purpose flour
• 1/4 cup shallot, minced
• 1/4 cup celery, minced
• Minced cayenne pepper, seeds and pith removed, minced, optional
• 3 cups milk or chicken broth (if using broth, add 1/2 cup heavy cream to finished sauce before combining to make the casserole)
• 2 cups shredded white cheese like cheddar or monterey jack
• 1/4 cup sherry, optional but recommended
• 1/4-1/2 tsp chili flakes
• Salt & Pepper (use white pepper if available)
• Casserole
• 1 cup (maybe more) bread crumbs
• 1 cup grated parmesan-type cheese
• 1 pound penne

Details

Adapted from crabbycook.com

Preparation

Step 1

eheat oven to 350°. Bring a large stockpot of salted water to boil. Butter a 9x14 (appx.) baking dish.
• Cook Pasta. Add Penne to boiling stockpot of water and cook until barely al dente, about 10 minutes. Drain the pasta, return to its pot and cover. Set aside.
• Heat Liquid. The milk or broth must be hot when combining with the roux to form the sauce (otherwise it may boil over, make a giant mess and burn you), so put it on to heat first - bring to a simmer and if using milk do not allow it to boil.
• Sauté Mirepoix. Melt 1 tablespoon of butter in saucepan over medium heat and sauté celery (you can also add 1/4 cup finely diced carrots at this point), wait five minutes and then add shallot and cayenne pepper in butter until softened & translucent.
• Prepare Roux. Add remaining butter to mirepoix in saucepan and melt. When butter has finished foaming, add flour. Stir constantly until butter and flour have combined to form a paste (roux) and paste has darkened slightly, about five minutes. Inadequately cooking the roux will result in a sauce that tastes like flour.
• Finish White Sauce. Slowly (and carefully) add hot broth or milk to the roux stirring (or whisking, preferably) constantly to combine. Make sure to get to the corners of the pot or roux will accumulate there and burn. Remove from heat, mix in cheese and sherry and season with salt and pepper to taste.
• Assemble Casserole. In a large mixing bowl, combine the cooked pasta, frozen peas & diced turkey or chicken. Add the sauce and mix to combine. Pour into baking dish. • Combine bread crumbs and grated parmesan and sprinkle on top of casserole. If you like, you can also add in 1/2 to 1 cup of sliced, sautéed mushrooms.
• Bake 25 minutes at 350.° After 25 minutes, turn broiler to high and broil until top is golden-brown.