Turkey Tetrazzini Recipe
I think this recipe could possibly be the perfect reason to roast a turkey, if for nothing but the leftovers to utilize in this scrumptious casserole. The roast turkey is cradled with a delicious rich and creamy sauce, bits of gorgeous sauteed vegetables, lengths of pasta as well as tons of Parmesan cheese. Just how can any one resist that?
Due to the fact all the elements are already cooked, you are able to change the baking dish to serve your preferences. Baking basically warms everything through as well as permits the flavors to mingle, and thickens the sauce. If you wish a looser sauce, cook just till the parmesan cheese turns golden. For a tighter sauce, bake it for a longer time. So you're able to double or halve this recipe with no trouble, or utilize ramekins or individual souffle dishes if you feel like it. Whatever rocks your boat and hits your fancy!
The Recipe!
You'll Need:
•1 (16 oz) package raw pasta
•1/2 cup butter
•1 medium onion, diced
•1 stalk celery, diced
•4 oz fresh mushrooms, crimini or button, sliced up
•1 clove garlic, minced
•1/2 cup all-purpose flour
•3 cups turkey or chicken broth
•2 cups milk
•1 2/3 cups grated Parmesan cheese
•4 cups cooked turkey, chopped
•1/2 cup frozen baby peas
•salt and pepper to taste
Directions
1.Pre-heat oven to 350 Farrenheit. Lightly butter a baking dish.
2.Cook pasta according to package directions in lightly salted water. Drain, and place in the buttered baking dish.
3.In a big Dutch oven over moderate heat, melt butter and saute onion, celery, mushrooms and garlic for around 5-7 minutes, or till fragrant and onion is starting to become translucent.
4.Blend in flour, whisking very well. Mix in chicken broth and milk. Cook and stir until the mixture reaches a boil. Taste and season with pepper and salt. Stir in all but 1/2 cup of the cheese, and take off from heat.
5.Blend chicken broth mixture, peas and turkey with spaghetti. Top with remaining parmesan cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
1.Pre-heat oven to 350 Farrenheit. Lightly butter a baking dish.
2.Cook pasta according to package directions in lightly salted water. Drain, and place in the buttered baking dish.
3.In a big Dutch oven over moderate heat, melt butter and saute onion, celery, mushrooms and garlic for around 5-7 minutes, or till fragrant and onion is starting to become translucent.
4.Blend in flour, whisking very well. Mix in chicken broth and milk. Cook and stir until the mixture reaches a boil. Taste and season with pepper and salt. Stir in all but 1/2 cup of the cheese, and take off from heat.
5.Blend chicken broth mixture, peas and turkey with spaghetti. Top with remaining parmesan cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
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