Wow, I am so ashamed. The last time I posted a dinner item on this blog was way back in July when I posted Cashew Chicken. Seriously, I am just sooo ashamed by this. You all probably think that I about 900 pounds and unable to walk with all the sweets and breads that I have been posting for the past few months. I assure you that I am not 900 pounds and I have been eating more than cookies and bread for dinner. I have just been in a funk and have not been very adventurous in the kitchen. Hopefully this will change with the new year and I will get back to posting more often and with a better variety.
I had some turkey leftover from a Christmas Eve dinner and thought that tetrazzini would be the perfect way to use it up. I decided to try a recipe that I found on Elise's site, Simply Recipes, due to the simplicity of it. I was also intrigued by the use of Swiss and Parmesan cheese. Although I managed to dirty way more dishes than I should have, the recipe was very easy to make and came together perfectly. Although the top layer of my dish became dried out and extra crispy (due to a guest that would not stop talking long enough to leave my house) this meal came out delicious. The flavors in the sauce were a perfect match for mushrooms and peas and the pasta was nice and creamy. This was a delicious meal that I would definitely make again.
Turkey Tetrazzini
Adapted from Simply Recipes
Ingredients
12 oz egg noodles, spaghetti, linguine or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
Method
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 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.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 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 1/3 cup of the Parmesan and the 1/3 cup of 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-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini 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.
Serves 4 to 6
I had some turkey leftover from a Christmas Eve dinner and thought that tetrazzini would be the perfect way to use it up. I decided to try a recipe that I found on Elise's site, Simply Recipes, due to the simplicity of it. I was also intrigued by the use of Swiss and Parmesan cheese. Although I managed to dirty way more dishes than I should have, the recipe was very easy to make and came together perfectly. Although the top layer of my dish became dried out and extra crispy (due to a guest that would not stop talking long enough to leave my house) this meal came out delicious. The flavors in the sauce were a perfect match for mushrooms and peas and the pasta was nice and creamy. This was a delicious meal that I would definitely make again.
Turkey Tetrazzini
Adapted from Simply Recipes
Ingredients
12 oz egg noodles, spaghetti, linguine or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
Method
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 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.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 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 1/3 cup of the Parmesan and the 1/3 cup of 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-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini 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.
Serves 4 to 6
10 comments:
I love Turkey Tetrazzini, GREAT recipe!
I love Turkey Tetrazzini. It is a definite crowd pleaser in my house. How can you go wrong with cheesy veggies and pasta.
This is a SAVE! I've been looking for a similar recipe for AGES and here you have it!! It's the addition of the sherry that brings it right over the top and to the food of the gods. Thanks for this post!!
This post made me laugh, thinking of The Soup with Joel McHale where that lady keeps yelling "Chicken Tetrazzini!" This looks excellent. I'm definitely saving this recipe!
Sounds absolutely fabulous! Great week night dinner.
Don't be ashamed - we all can pretty much figure out that you eat dinner every night, even if you don't post about it.
Sounds and looks like a fantastic meal!
Welcome back to dinner! I love tetrazzini - your pics look delicious!
Keep posting stuff like this i really like it
This looks absolutely fabulous. We bought some turkey breasts last month when they were all on sale (and my BF loves turkey). This recipe gives me something new to make with the leftovers so I am not going out of my mind and I won't start pacing the house like a turkey does in the yard. Thanks for sharing.
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