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Turkey Tetrazzini




Source of Recipe


Unknown


List of Ingredients




2½ tsp salt
12 oz uncooked spaghetti or your favorite pasta
6 Tbsp butter
6 Tbsp all-purpose flour
3½ c turkey stock or low-sodium chicken broth
¾ c heavy cream
2 tsp minced fresh rosemary
1 Tbsp freshly chopped thyme
¼ tsp freshly grated nutmeg
Freshly ground black pepper, to taste
3½ c diced roast turkey
10 oz frozen peas
½ c dried bread crumbs or Panko
½ c (2 oz) freshly grated Parmesan cheese

Recipe



Cook spaghetti, al dente, according to package directions. Drain, rinse under cold water, and set aside.

Heat oven to 375°.

Spray a 9-in x 13-in baking pan with non-stick spray.

In medium skillet, melt the butter over medium heat. Add the flour and cook, stirring, until faintly colored, about 2 minutes. Gradually whisk in the stock or broth until the sauce is smooth and thickened, 3-5 minutes. Whisk in the cream, then add the salt, rosemary, thyme, nutmeg, and pepper. Stir in the turkey and peas and heat through. Taste and adjust the seasonings, then remove from heat.

In a small bowl, combine bread crumbs and Parmesan cheese; set aside.

Put pasta in prepared baking dish and spoon the turkey mixture over it. Sprinkle evenly over mixture in pan.

Bake, uncovered, until heated through and bubbly, about 20 minutes. Turn on the broiler and quickly brown the top, if desired.

NOTE: May use the equivalent in dried herbs and spices.

Can be made ahead and refrigerated up to 3 days, or frozen for up to 1 month. If frozen, allow to thaw in refrigerator before heating.