Skip to content

thankful for tetrazzini

November 20, 2009
by

The search is over! I have found and perfected the most delicious Turkey Tetrazzini recipe of all time. I need to suggest, maybe even insist, that you use really good ingredients, especially if you want it to turn out as good as mine did last night. Al Dente Pasta, of course! Fresh grated Parmesan cheese, panko breadcrumbs,flavorful mushrooms–you get the idea.

Turkey Tetrazzini-Al Dente Style

serves 8

12 oz. Al Dente Pasta, any flavor-cooked for just 2 minutes

10 oz. mushrooms, sliced thin

5 tbsp. unsalted butter

1/4 cup flour

1.5 cups milk (2%)

1.5 cups chicken broth

1/4 cup white wine

3 cups chopped turkey meat (or roasted chicken)

2 cups peas

2/3 cup freshly grated Parmesan

2/3 cup panko bread crumbs

coarse kosher salt and pepper, to taste

Directions:

In a large heavy saucepan, cook the mushrooms in 4 tbsp. of the butter over moderate heat until most of the liquid has evaporated. Stir in the 1/4 cup flour, and cook mixture over low heat stirring for 3 minutes.

Slowly, in a stream, add the milk, broth and wine to the mushrooms, stirring occasionally until mixture comes to a boil then reduce to a simmer for 5 minutes. Mixture may be thin, but don’t worry. Add 1 tsp. coarse kosher salt and some pepper.

Add thawed peas, turkey meat, 1/3 cup of Parmesan and cooked pasta to the pot. Taste mixture for seasoning.

Transfer to a buttered, shallow 3 quart baking dish.In a small bowl, combine the bread crumbs and the remaining Parmesan with a little coarse salt and pepper. Sprinkle over the Tetrazzini and dot with the remaining Tbsp. of butter. (at this point can be covered and frozen for up to a month). Bake at 350 for 30 minutes until top is golden.

Give Thanks and Enjoy!

 

 

 

 

 

 

 

Advertisements
5 Comments leave one →
  1. Odette Page permalink
    November 24, 2009 4:30 pm

    Hello everyone

    This recipe is out of this world, this is the best for left over turkey, to me better than the turkey alone except if it is fried., but, like Monique said, make sure you use good ingredients , her pasta who are the best and also the wine, you really woudn’t eat turkey any other way.

    Odette

    • Monique permalink*
      November 24, 2009 10:36 pm

      I agree with everything. I prefer deep fried turkey, too.

  2. December 2, 2009 6:25 pm

    Just found your blog – how cool, I love your pasta!!!! I bought some at Byron Center Meats after reading about it in that local food magazine, dont’ remember what it’s called. So glad you’re local too 🙂

    • Monique permalink*
      December 2, 2009 6:28 pm

      Thanks so much for your wonderful comment. Don’t forget to sign up for our newsletter so that you can always receive our latest recipes and promotions.

  3. ESTHER CARR permalink
    March 17, 2010 9:19 pm

    You’re making me hungry. I am looking forward to ordering
    your low salt product – i am now diabetic and hbp patient.

    love you guys,
    ec

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: