Here’s a classic recipe for Turkey Tetrazzini, a comforting pasta dish that’s perfect for using up leftover turkey.
Turkey Tetrazzini
Ingredients:
- 8 oz (about 225 g) spaghetti or linguine
- 4 tbsp butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 2 cups cooked turkey, diced or shredded
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions:
- Cook Pasta:
- Cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, celery, and sliced mushrooms. Cook until the vegetables are soft and the mushrooms release their moisture, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add the chicken or turkey broth, stirring constantly to avoid lumps.
- Stir in the heavy cream and cook until the sauce thickens, about 5 minutes.
- Combine Ingredients:
- Add the cooked turkey, frozen peas, and Parmesan cheese to the sauce. Stir to combine.
- If using, add the dry white wine. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce.
- Bake:
- Preheat the oven to 350°F (175°C).
- Transfer the pasta mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Garnish and Serve:
- Sprinkle the chopped fresh parsley over the top before serving.
Enjoy your delicious Turkey Tetrazzini!