Turkey Tetrazzini

Submitted by Sandaidh

"Another favorite from The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. This is a good recipe use up, or stretch, that left over turkey. It's a good make-ahead dish too, as you can put it in the fridge and then cook it later that day, or the next. This last time that I made it, I was unable to get the sherry called for by the recipe. I substituted a rose, and while the taste was a little different, it worked just fine."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 6 tablespoons butter or 6 tablespoons margarine
• 3 tablespoons olive oil
• 1⁄2 lb fresh mushrooms, cleaned and sliced
• 4 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons dry sherry
• 3⁄4 cup grated parmesan cheese
• 1⁄8 teaspoon ground nutmeg
• 3 cups cubed cooked turkey
• 1⁄2 lb spaghetti or 1/2 lb vermicelli, cooked and drained
• 1⁄4 cup Italian style breadcrumbs

directions

1. Heat 4 tbsp butter and olive oil in a large saucepan.
2. Add mushrooms and sauté for 5 minutes.
3. Remove mushrooms with a slotted spoon and reserve.
4. Add flour to pan juices.
5. Stir to form roux Cook until bubbly.
6. Slowly add chicken broth and cook until thickened.
7. Remove from heat.
8. Add cream, sherry, Parmasan cheese and nutmeg.
9. Stir until cheese melts.
10. Add turkey and mushrooms, stir well.
11. Turn into well greased 13x9x2 inch or 3 qt baking dish.
12. Melt 2 tbsp butter.
13. Toss with bread crumbs.
14. Sprinkle over casserole.
15. Bake, uncovered, in a pre-heated 375 degree oven for 25 to 30 minutes.

Reviews

[DDW]

I had some leftover turkey to use up and tried this recipe out. The flavor was very good. I made it "as is" except added a chopped onion that I sauted along with the mushrooms. If you make ahead and refridgerate be sure to add more heating time, I pulled ours out a little early and the dish should have been hotter. I served this with peas and since I'm a food mixer it all got mixed together. It's a keeper!

 

[Chuck in Killbuck]

This is an excellent recipe and I love it. I can also say the small amount of leftovers I had made a great lunchtime treat as all. The flavors all mingled together and tasted absolutely great. Thanks for a fabulous meal and the recipe.

 

[lynniek]

I made this tonight, and I was pretty disappointed. It was SO bland. I added salt and pepper to the sauce after it was done and that helped, but it was still too bland. It was also very greasy - if I were to make it again, I would cut down on the oil and butter quite a bit and would throw in garlic with the mushrooms and I would then add more seasoning to the sauce - salt, pepper, maybe a tiny pinch of cayenne or something for a little bite.

 

[CHEFDLH]

Very nice. The family enjoyed. We used our leftover Thanksgiving turkey to morph it into another not as noticeable turkey meal. This was great. We made as written except as of today there is not a direction of when to put in the pasta into the casserole. No big deal. We figured it out. Added salt and pepper tableside as well. Served with peas as suggested by another reviewer. Thanks for posting Sandaidh. Enjoy! ChefDLH

 

[JolieCat]

I've been making this recipe for at least 10 years & I get lots of requests for it. It's FANTASTIC. I'd actually forgotten where I got it from originally, so thanks for posting and for refreshing my memory! This stuff is delicious!!