Turkey tetrazzini
Recipe by Bobby Keillor
Cooking spray
1 box spaghetti
6 TBSP butter, divided
2 cloves garlic, minced
1 lb. sliced mushrooms (I use the gourmet blend)
1/2 Cup white wine
1/4 Cup all-purpose flour
2 1/2 Cups chicken broth
1 Cup heavy cream
Kosher salt
Freshly ground black pepper
5 Cups leftover roast turkey, chopped
1 Cup shredded white cheddar
1 Cup frozen peas
1 tsp. dried oregano
1 Cup panko bread crumbs
1/2 Cup freshly grated Parmesan
2 tbsp. extra-virgin olive oil
Prep. Time → 20 min
Cook Time → 25 min
1. Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray.
2. In a large pot of boiling salted water cook spaghetti according to package directions. Drain.
3. In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.
4. Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
5. Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish.
6. In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture.
7. Bake until top is golden and cheese is melty, 25 minutes. Let cool 10 minutes before serving.
main courses October 11, 2021 16:13
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