Last night I made Turkey Tetrazzini. I have wanted to try this recipe for a long while and it’s always reminded me of my mom’s tuna casserole which I loved growing up. I doubled this recipe because I had twice as much turkey as I needed…and ended up with 3 small casseroles of this. So two of them are now in our incredibly full freezer, awaiting another burst of laziness from me. And we have at least one more night of this left in the casserole dish plus a lunch or two for me.
This recipe didn’t have much flavor although I put a generous amount of salt and pepper in it. Maybe starting at the mushrooms with seasoning would be wise. I also used mixed veggies instead of just peas and would possibly use some cheddar cheese instead of only Swiss which I think would also give it a bit more “oompf.” It’s a bit labor intensive but if you have leftover turkey from Thanksgiving or something like that, it would be a lot easier and a great way to use up the meat. I’m fairly certain I will make this again, just have to work out where I can inject some more flavor.
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- 12 oz egg noodles spaghetti, linguini or other pasta
- 12 ounces mushrooms sliced (about 4-5 cups)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups of milk
- 1/4 cup cream
- 2 cups chicken broth
- 1/4 cup dry sherry vermouth, or dry white wine
- 3 cups coarsely chopped cooked turkey
- 1 cup cooked peas
- 2/3 cup freshly grated Parmesan
- 1/3 cup shredded Swiss cheese
- 1/3 cup fine fresh bread crumbs
- Salt and pepper
Ingredients
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- Cook the pasta according to the package directions, al dente; drain well and set aside. After you’ve started with the pasta, proceed to the next steps.
- Preheat oven to 375°F.
- Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
- In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
- Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
- In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
- In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
- 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.
