Turkey Tetrazzini
I know this might be a bit premature, but I feel it only fair to give you enough time to cook a bigger turkey. Because you’re going to want leftovers. So you can make this Tetrazzini.
Yes, you heard me right. You’re going to want extra turkey specifically so you can make this noodle casserole. That sounds kind of strange, doesn’t it? I feel like turkey Tetrazzini is one of those things that people make only incidentally, because they have turkey that they need to eat up and they’re getting sick of sandwiches. A once a year thing, not something the would make on purpose, because they wanted it. But THIS Turkey Tetrazzini, from America’s Test Kitchen, has changed my thinking on the subject entirely.
I get sneaky little cravings for this entirely separate from Thanksgiving leftovers. In April, in July. It’s a noodle casserole, guys, but it’s still that good. Noodle casseroles have a bad reputation for being dry, bland, mushy, and altogether boring. But this is so different that it’s changed my thinking on the genre altogether. It starts by not overcooking the pasta on the initial boil. It sounds simple, but I’m convinced that this is where so many casseroles go wrong. By not overcooking the noodles, they stay intact instead of just breaking up and sticking to themselves. Score! Then, of course, there’s the sauce. Rich with broth, wine, herbs, and a hint of nutmeg (trust me, it works), it coats every strand of pasta, straddling the fine line between soupy noodles and dry, sticky strands of spaghetti. Add to the mix some flecks of onion, thin slivers of mushrooms, lots and lots of peas, and of course, turkey, and you’ve got yourself a casserole that’s better than any casserole you’ve been imagining in your wildest dreams! Oh wait, and did I mention the buttery, crispy smattering of breadcrumbs on top? Well, yeah, that happens, too.
So yeah, you may want to go out and buy a bigger turkey.
Turkey Tetrazzini
This can easily be frozen, just freeze before baking, then thaw in the fridge before proceeding to the baking step, and add a few minutes to the baking time.
Ingredients
- 1 lb dry spaghetti
- 6 tablespoons butter
- 8 oz white button mushrooms, sliced very thinly
- 1 large white onion, finely chopped
- salt and pepper
- 1/3 cup all-purpose flour
- 3 cups chicken or turkey stock
- 1/4 cup white wine
- 3/4 cup grated parmesan
- 1/4 teaspoon grated nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh thyme leaves
- 2 1/2 cups frozen peas
- 5 cups cooked turkey, chopped into small 1/4" pieces
- Bread Crumb Topping:
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan
- 2 tablespoon butter, melted
Instructions
- Bring 4 quarts of salted water to boil in large pot. Cook the pasta until al dente, or just shy of the time on the package instructions. Then drain the pasta, and rinse it with cool water to stop it from cooking any further. Set aside.
- Preheat oven to 450 degrees F.
- In the same pot that you used to boil the pasta, melt 2 tablespoons of butter over medium heat. Add the mushrooms and onions and sauté, stirring frequently, until they are softened and any liquid evaporates, about 12-15 minutes. Season with salt and pepper to taste. Set aside in a small bowl.
- In the now empty pot, melt the remaining 4 tablespoons of butter. When the foam subsides, whisk in the flour and cook, whisking constantly, for a minute or two. (It will brown up a bit.) Gradually add the chicken broth, whisking the whole time. Simmer until the mixture thickens, just a few minutes. Take it off the heat and whack in the wine, parmesan, nutmeg, lemon juice, thyme, and another 1/2 teaspoon of salt. Add the pasta, onion and mushrooms, and the turkey to the pot and stir until everything is coated and incorporated. Pour pasta into a 9x13 baking dish.
- To make the topping, combine the bread crumbs and parmesan, then stir in the melted butter. Continue stirring until there are no large clumps, just crumbs. Sprinkle the topping over the pasta in the baking dish. Bake for about 20 minutes, or until the pasta is bubbly and the crumbs have browned. Serve immediately.