It is that time where turkey leftovers are getting boring. I mean, how many sandwiches can one person eat? Luckily this year I didn’t have a lot of turkey leftover so this one dish used up what I had. With the weather cold here, and the need for some good comfort food, I decided to make Turkey Tetrazzini. There are two ways you can make it, the easy way using canned mushroom soup, or the original way making your own sauce and adding your own seasonings. I chose the later, and it was everything I expected it to be.
4 cups sliced mushrooms
5 tablespoons butter
1/4 cup flour
1 3/4 cup milk
2 cups chicken broth
1/4 cup dry white wine
1 bay leaf
1/4 tsp nutmeg
10 ounces spaghetti
3 cups chopped turkey
1 cup cooked peas
2/3 cups freshly grated Parmesan
1/3 cup fine fresh bread crumbs
In a large saucepan, cook the mushrooms in 4 tablespoons of butter over medium heat. You want to cook them just long enough that the water from the mushrooms is mostly evaporated, takes about a minute or two.
Stir in 1/4 cup flour and cook over low heat for about three minutes.
Add milk, broth, and the wine, stirring and bringing it to a boil. Simmer the sauce for 5 minutes. At this point throw in the bay leaf, and nutmeg.
While sauce is simmering, cook spaghetti in a large pot of salted water. Make sure it is al dente.
In a large bowl, or in spaghetti pot, mix the mushroom sauce, the turkey, peas, and salt and pepper to taste.
Stir in 1/3 cup Parmesan, and transfer to a buttered shallow casserole dish.
In a small bowl combine the remaining 1/3 cup Parmesan and bread crumbs. Sprinkle the mixture over the Tetrazzini and dot with the remaining 1 tablespoon of butter.
Bake the Tetrazzini at 375 degrees for 30-40 minutes or until it is bubbling and browned.