As I mentioned in an earlier post on great ways to use leftover turkey, my Grandfather introduced me to turkey tetrazzini many, many years ago. This is one of those creamy casseroles that is great to reheat a few days later – just zap it in the microwave for a couple of minutes and you’re ready to eat – total comfort food!
Ingredients (6-8 servings)
- 3 ½ cups shredded cooked turkey (white and dark meat)
- 10 oz. thin spaghetti
- 8 oz. sliced Baby Bella mushrooms (use white mushrooms if you prefer)
- 1 cup frozen green peas, thawed
- 2 stalks celery, diced (about 1 cup)
- ½ cup diced onions
- 6 tablespoons butter
- ¼ cup all-purpose flour
- ½ teaspoon Penzeys 4S salt
- 1 cup fat free half-and-half
- ¼ cup + 1 tablespoon sherry
- 2 cups chicken stock
- 2 cups fresh bread crumbs
- 1/3 cup grated Parmesan/Reggiano cheese
- Salt and fresh ground pepper to taste
- Penzeys Smoked Spanish Hot Paprika to taste
Preheat oven to 375 degrees F.
Cook spaghetti al dente, according to directions on package (about 6 or 7 minutes). Drain well, and place in a greased 13 x 9 inch casserole dish.
Melt 2 tablespoons of the butter in a large skillet, and sauté the mushrooms for 2-3 minutes. Add the onion and celery, and sauté 2-3 minutes longer. Remove from heat.
Stir in the turkey, mushrooms and sherry.
In a medium saucepan, melt the rest of the butter. Slowly stir in the flour and ½ teaspoon of the salt until the mixture is smooth. Add the half-and-half and broth and cook until the sauce thickens, stirring it constantly.
Add the sauce to the turkey and mushroom mixture and gently stir in the peas. Season to taste with fresh ground pepper, salt and paprika. Heat thoroughly.
Bake for 20-25 minutes, until the breadcrumbs are brown and the casserole is bubbly.
I like to serve this with a green salad, garlic bread and a glass of nice white wine.
Eat, drink and be merry!