Turkey Tetrazzini

roast-turkey

8-12 servings

Prep. Time: 30 minutes   Cook Time: 35 minutes

Ingredients

  • 1/2 Stick unsalted butter
  • 1 lb Sliced mushrooms
  • 5 Cloves garlic, minced
  • 1 Cup dry white wine
  • S&P
  • 1/4 Cup flour
  • 4-5 Cups turkey or chicken stock

⇒ Please see my postHomemade Chicken Stock for the recipe.

  • 8 oz Cream cheese, softened
  • 4 Cups chopped cooked turkey
  • 1 1/2 Cups frozen green peas
  • 1 Cup grated Monterey Jack cheese
  • 1/2 Cup grated Parmesan cheese
  • 4 Slices cooked bacon, chopped (more if you want to crumble some over the top)
  • 12 oz Thin spaghetti pasta, broken in half
  • 1 cup Panko Japanese bread crumbs

Directions

Preheat oven to 350 degrees F

  • In a large pot, melt the butter over medium heat.  Add the mushrooms, garlic, wine and cook until the wine has reduced by half, stirring occasionally, about 4 minutes.

In the meantime, start cooking the pasta in salted boiling water until tender, but a tad firm, as it will continue to cook a bit in the sauce. Drain but do not rinse. The pasta should be done when the sauce is done.

  • Sprinkle 1/4 cup flour over the top, stir and cook for another minute.
  • Add the stock, stir and continue to cook until the sauce thickens, about 4 minutes.
  • Add the cream cheese and stir until combined.
  • Add the turkey, Monterey cheese, Parmesan cheese, peas and bacon.
  • When everything has combined, add S&P to taste.
  • Add the cooked spaghetti.  If the sauce is too thick at this point, add 1/2 cup stock and stir.
  • Pour into large serving dish and sprinkle the Panko (and a little crumbled bacon, if desired) over the top.
  • Bake until golden brown and bubbly, about 25 minutes

Skål

I welcome your feedback and comments, below. Have a question or specific recipe request?  I’ll be happy to research and find an answer.

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