Wednesday, July 27, 2011

Turkey Tetrazzini

Turkey Tetrazzini with Roasted Zucchini

Casseroles don't normally get me pumped for dinner. They are a thrifty cook's Plan B, but this concoction could make me gain back a few baby pounds, and I wouldn't be mad about it. Pasta. Cream. Butter. Oh goodness.

This is in the I Hate to Cook Cookbook as a great way to use up Thanksgiving leftover turkey. I totally agree, which is why I already wrote this in my Google calendar as a possible turkey-day leftover idea. (Wait, you don't menu plan possible ideas months in advance? I have to brain dump these revelations or my brilliant ideas leak out of my brain. Not that I'm calling casseroles brilliant ideas, but that line is a little fuzzy.)

I even lightened up the dish a little by reducing the butter and cream. Not because I like to watch my figure, only so I could eat more of these noodles and feel a little better about squeezing my thighs into my skinny jeans in a few days. But if your jeans have a little wiggle room, feel free to add another 1/2 cup of cream to your casserole.

As for kid friendliness, my 3 year old actually ate this casserole. He picked out the mushrooms, ("Here, Daddy, you like these!") but polished off his entire serving with no complaints or nags! Wahooo! My husband happily called this "cheesy and creamy" and it reminded me of Alfredo Pasta, which should be renamed "The Holy Comfort Food." Amen. 

Turkey Tetrazzini
recipe adapted from The I Hate to Cook Cookbook
Serves 6

1/2 pound spaghetti
1/4 pound fresh mushrooms, sliced
4 tablespoons butter
1/3 cup flour
2 cups chicken or turkey broth (I used homemade)
1/2 cup light cream
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 tablespoon dried parsley (optional)
2 cups diced turkey (I used chicken)
1/2 cup grated Parmesan

Cook the spaghetti according to package directions. Spray a saute pan with nonstick spray, and saute the mushrooms until lightly browned. Set aside the mushrooms and cooked spaghetti in a large bowl.


In the saute pan, melt the butter over medium heat, sprinkle the flour over the butter and whisk until combined. Cook, whisking constantly, for 1-2 minutes to cook the "roux." Add the broth a little at a time, whisking to combine, until the sauce is smooth and thick. Move the pan off the heat and add the cream, salt, pepper, and garlic powder. Taste for seasoning and add more salt if necessary.


In the large bowl that has the spaghetti and mushrooms, add the diced turkey and dried parsley, then pour over the cream sauce. Stir to combine, then pour into a greased casserole dish. (This is where I stashed it in the frig to wait until dinnertime)


Top with the Parmesan, and bake, uncovered at 400 degrees for 20 minutes.

I'm sharing this recipe at These Chicks Cooked Link Party!

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