Sunday, March 29, 2015

Turkey Tetrazinni

This is a delicious way to use up leftover turkey or chicken. I make several variations of this recipe, and you can leave out the celery and carrot if you wish. Also, it is really good with sliced mushrooms or other cooked vegetables added to it. Really, the only important thing is to have ample sauce or the pasta will suck it all up and it will be dry.

You can make this ahead, cool, cover, and refrigerate, but be sure to make extra sauce so it won't be dry.

Preheat oven to 350
serves 5-6

3 tbl butter
2 cups more or less cooked, cubed turkey or chicken
2 celery stalks, diced
1 carrot, peeled and diced
1/2-1 cup sliced mushrooms
1/2 small onion, chopped fine or 1-2 green onions, chopped
1 garlic clove minced
6 tbl flour
1/2 cup white wine
2 1/2 cups chicken stock
2 cups sharp cheddar cheese, shredded, or 1 cup parmigiano reggiano, or a combo
1/4 tsp cayenne pepper
Salt and black pepper to taste
1 tbl worcestershire
1/2 lb spaghetti, broken, cooked, and drained

Panko bread crumbs, tossed with a little olive oil or melted butter to top casserole.

Melt the butter in a sauce pan and add all the vegetables and a pinch of salt and pepper, sauteing until onion is translucent. Add flour and cook for 2-3 minutes. Add wine and stock, slowly, whisking.  Bring to a boil. Remove from heat and add cheese, salt, peppers, worcestershire sauce. Stir, taste, and correct seasonings.  Stir in turkey and spaghetti; pour into greased oven-proof casserole dish. Top with bread crumbs and bake 30-45 minutes until browned and bubbly. If you have refrigerated the casserole beforehand, cover and bake for 30 minutes, remove cover and bake another 30 minutes.

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