Turkey Tetrazzini Recipe

By oldbklady

Ingredients

• 12 oz thin spaghetti noodles
• 12 oz sliced mushrooms
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1 1/2 c. milk
• 1/4 c. cream
• 2 c. chicken broth
• 1/4 c. dry white wine
• 3 c. chopped leftover turkey
• 1 c. frozen peas
• 2/3 c. freshly grated Parmesan
• 1/3 cup shredded Swiss cheese
• 2 tbs lemon juice
• Salt and Pepper
• Ground nutmeg (opt)
• 1/3 cup bread crumbs
• Freshly chopped parsley for garnish (opt)

Preparation

Step 1

Preheat oven to 375 degrees. Cook pasta according to package directions. Cook the mushrooms in 3 tablespoons of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, about 5 minutes. Set aside. In a large, heavy saucepan, melt ¼ cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, the wine and a pinch of nutmeg. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Transfer the mixture to a greased 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake until it is bubbling and the top is golden about 30 minutes.