December 5, 2010

Turkey Tetrazzini

Why is it I only make turkey once a year?  Why do I only make Tetrazzini once a year?  After making this I will be making it more for sure! I love this.  So creamy, re-heats well with just a little milk added.  I encourage you to try this.  You'll be oh so happy that you did.

I started by browning a chopped onion and some button mushrooms that I sliced.  Set this aside for now. Now would be the time to get a large pot of water boiling for your spaghetti noodles too.  Oh, pre-heat your oven to 350 also.

Melt 1/2 cup of butter (one stick).  

Shave some Parmesan cheese so its ready. Also, chop up your leftover turkey.

Once the butter has melted, add the flour and stir to get any lumps out.  Let cook for a couple of minutes.

Add the milk slowly while whisking to keep lumps from forming.  Sauce will thicken quickly.

Now add the chicken broth while whisking.  Bring this mixture up to a boil; stirring frequently.

Pour in about 1 1/3 cups of the shaved Parmesan cheese and stir until melted and remove from the heat.

Add about 1/4 to 1/2 cup of Sour Cream and mix to combine.

Next add your leftover chopped turkey.  I think this was about 3 cups or so.  Add the onions and mushrooms.

Next add in the cooked spaghetti and mix well.

Pour into a 9x13 inch pan.

Top with the remaining shaved Parmesan cheese.  Pop it into the oven for about 45 minutes or until the cheese has melted and is beginning to brown slightly.

This delicious creamy tetrazzini can be made with chicken also (for those of you who only cook turkey once a year like me).  I think adding celery would also be delicious.  If you try it, let me know!  I'd love to know what you think.

Turkey (or chicken) Tetrazzini:

1 (16 oz) uncooked spaghetti
1 medium onion, chopped
1 (small blue container) button mushrooms; sliced
1/2 cup butter
1/2 cup flour
2 cups milk
3 cups chicken broth
1 2/3 cup grated Parmesan
1/2 sour cream
3 to 4 cups chopped turkey

Pre-heat the oven to 350

Bring a large pot of salted water to a boil and add the spaghetti.  While the spaghetti is cooking, melt the butter.  Once melted add the flour and whisk well.  Cook for 2 minutes over medium heat.  Add the milk and chicken broth while whisking and bring to a boil.  Once thickened add the 1 1/3 cups of Parmesan cheese.  Stir until melted and creamy.  Remove from the heat and add the sour cream, stirring until combined.  Now add the turkey, onions and mushrooms and stir well.  Next add the cooked spaghetti and then pour into a 9x13 inch pan.  Top with the remaining Parmesan cheese and cook for about 45 minutes or until the cheese has melted and the top is just beginning to brown.  Enjoy!

1 comment:

Toni C. said...

interesting - we have turkey tetrazzini every year too, but our recipe has lemon juice in the sauted mushrooms. Try it - you'll love it. Be generous with the lemon juice.