Monday, January 24, 2011

Turkey Tetrazzini

This is comfort food at it's best. Fix it for a great cold night meal. And then hang on to the recipe. It can be put to great use when you have leftover turkey at Thanksgiving. (And, of course, you could substitute chicken.)

Turkey Tetrazzini
Makes 8-10 servings.

12 ounces cooked spaghetti (Don't will cook more while baking.)
6 tablespoons unsalted butter
6 tablespoons flour
3 1/2 cups chicken broth (Make turkey stock with the carcass if you're doing this post-Thanksgiving.)
3/4 cup milk (or half and half or cream)
1 tablespoon minced fresh rosemary (or 1/2 T dried)
1/2 tablespoon dried thyme (or 1 T fresh)
(In a dish like this, I prefer fresh rosemary, but dried thyme for some reason. Just use whatever you have on hand.)
Generous grating of fresh nutmeg.
Salt and pepper.
2 cups (or more) turkey diced in 1/2 inch or so pieces
12 ounces frozen green peas
3/4 cup dried breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Preheat the oven to 350°.

In a large saute pan, melt the butter over low heat. Add the flour and stir, cooking until just barely colored, about 2 minutes. Gradually whisk in stock and cook, stirring frequently, until thickened, about 4 minutes. Stir in the milk and add the rosemary, thyme and nutmeg. Remove from the hear and stir in the turkey and peas. Season with salt and pepper to taste.

Combine the turkey mixture with the cooked pasta and turn into a 9 by 13 casserole that you've sprayed with cooking spray. Make sure that the turkey and peas are evenly distributed throughout the spaghetti.

Bake for 20 minutes until heated through. (Watch carefully...if tips of spaghetti are browning too much, cover the casserole with foil.)

Meanwhile, combine the breadcrumbs, Parmesan and olive oil. Sprinkle evenly over casserole and return to oven, uncovered, for 10 minutes until breadcrumbs are lightly browned.

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