I will be honest with you, the Turkey Tetrazzini almost didn't happen today. I didn't leave work until after 1:00 and I at least had to stop at the store to get fresh mushrooms for the dish. I had no time for a big shopping trip. I swung by Smith's and picked up the mushrooms and fresh spinach for a salad then hightailed it home. My biggest worry being that I hadn't prepared for my class that I had to leave to by 4:00. I got home about 1:45, started the water for the pasta and then nuked a LC pizza and gobbled it down and then started cooking.
I can't remember the last time I made a Tetrazzini. I remember that my brother-in-law Erik made one years ago that was really good. I have this leftover delicious turkey that my best friend Lisa made for our Thanksgiving dinner and I thought of that dish and looked for a recipe. The one I made was adapted from Food Network courtesy of Gourmet magazine and it turned out pretty well. I liked this recipe because I could make it ahead, but worried that it looked like a casserole..not too gourmet if you ask me..but the kids devoured it. My oldest son, my personal food critic with refined taste buds, had about 3 large helpings and told me that I might as well use the rest of the turkey and make it again. Well, I don't know about that, I still haven't made my famous Lisa Turkey sandwich yet. I served the Tetazzini with a spinach salad and a homemade balsamic vinaigrette. It was a nice dinner.
Turkey Tetrazzini
8 oz. sliced mushrooms
5 T. unsalted butter
1/4 cup flour
1 3/4 cup milk
2 1/4 cups chicken broth
10 oz. spaghetti
3 cups coarsely chopped cooked turkey
1 cup frozen peas
2/3 cups freshly grated Parmesan cheese
3/4 cup fresh bread crumbs
In a large heavy saucepan cook the mushrooms in 4 T. of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole.
In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden. 6 to 8 servings.
