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Turkey Tetrazzini

Holiday.Cook's picture
Ingredients
  Salt 2 1⁄2 Teaspoon
  Spaghetti 12 Ounce
  Unsalted butter 6 Tablespoon
  All purpose flour 6 Tablespoon
  Turkey stock/Canned low sodium chicken broth 3 1⁄2 Cup (56 tbs)
  Heavy whipping cream 3⁄4 Cup (12 tbs)
  Rosemary 2 Teaspoon, minced
  Thyme 1 Tablespoon
  Grated nutmeg 1⁄4 Teaspoon
  Ground pepper To Taste
  Roast turkey 3 1⁄2 Cup (56 tbs) (1/2 Inch)
  Frozen green peas 10 Ounce
  Dried bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Ounce (1/2 Cup)
Directions

Fill an 8- to 10-quart stockpot three-fourths full with water, cover, and bring to a boil.
Add 2 teaspoons of the salt and the spaghetti, and cook until al dente (cooked through, but still slightly chewy), 8 to 10 minutes.
Drain, rinse under cold water, and set aside.
Preheat the oven to 375°F.
Butter a 9-by-13-inch baking pan.
In a 10-inch saute pan or skillet, melt the butter over medium heat.
Add the flour and cook, stirring, until faintly colored, about 2 minutes.
Gradually whisk in the stock until the sauce is smooth and thickened, 3 to 5 minutes.
Whisk in the cream; then add the remaining 1/2 teaspoon salt, the rosemary, thyme, nutmeg, and pepper to taste.
Stir in the turkey and peas, and heat through.
Taste and adjust the seasonings; then remove from the heat.
Put the pasta in the prepared dish and spoon the turkey mixture over it In a small bowl, combine the bread crumbs and Parmesan.
Sprinkle evenly over the sauce.
Bake, uncovered, until heated through and bubbly, about 20 minutes.
Turn on the broiler and quickly brown the top of the casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Poultry

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