Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey, peas, and pasta.
Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.
|PREP TIME||COOK TIME||TOTAL TIME||SERVINGS|
|20 Mins||75 Mins||95 Mins||
4 to 6 servings
340g (12 ounces) mushrooms, sliced
8 tablespoons unsalted butter, divided: 3 tablespoons, 4 tablespoons, and 1 tablespoon (1 Tbl = 14g)
30g (1/4 cup) all-purpose flour
340g (12 ounces) egg noodles, spaghetti, linguini or other pasta…
350ml (1-1/2 cups) Milk
60ml (1/4 cup) Heavy cream
475ml (2 cups) Chicken broth
60ml (1/4 cup) dry sherry (or vermouth or dry white wine)
420g (3 cups) coarsely chopped cooked turkey
134g (1 cup) peas
60g (2/3 cup) freshly grated Parmesan (divided into 2 equal portions)
30g (1/3 cup) shredded Swiss cheese (Emmental or Gruyere)
30ml (2 tablespoons) lemon juice
Salt and Pepper
Ground nutmeg (optional)
50g (1/3 cup) fine fresh bread crumbs (chapelure)
Freshly chopped parsley for garnish (optional)
Preheat oven and heat water for pasta:
Preheat oven to 190°C. Start heating 2 to 3 liters of water for the pasta. Add 1 teaspoon of salt for each quart of water.
Cook the mushrooms in 3 tablespoons of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
Make a roux with flour and butter:
In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
Add pasta to boiling water:
About now, put the pasta into the boiling water you’ve heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
Make the sauce:
Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
Assemble the casserole:
When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/2 of the Parmesan and the all of the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste.
Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste.
Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-liter casserole.
Make breadcrumb Parmesan topping:
In a small bowl combine well the remaining Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
Bake the Tetrazzini at 190°C in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish individual servings with chopped parsley.