Turkey Tetrazzini
If you want to add more American recipes to your recipe box, Turkey Tetrazzini might be a recipe you should try. One portion of this dish contains around 24g of protein, 19g of fat, and a total of 481 calories. This recipe serves 10. For $1.76 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up parmigiano reggiano cheese, fresh flat-leaf parsley, onion, and a few other things to make it today. 86 people were glad they tried this recipe. It is brought to you by Foodnetwork. It works best as a main course, and is done in roughly 1 hour and 20 minutes. With a spoonacular score of 69%, this dish is pretty good. Try Turkey Tetrazzini, Turkey Tetrazzini, and Turkey Tetrazzini for similar recipes.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces
Coarse salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup all-purpose flour
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1/2 cup heavy cream, optional
1 pound mushrooms, sliced
1/4 teaspoon freshly grated nutmeg
1 onion, chopped
1 cup fresh, plain or whole wheat panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
2 cups English peas, defrosted if frozen
1 pound thin spaghetti
3 tablespoons unsalted butter, plus more for the casserole dish
Equipment:
oven
pot
colander
tongs
bowl
casserole dish
frying pan
Cooking instruction summary:
Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl. Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside. Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper. Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper. Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper. While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates.
Step by step:
1. Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions.
3. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
4. Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
5. Heat the remaining 2 tablespoons of butter in the now-empty pasta pot.
6. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes.
7. Add the onion and cook until translucent, 3 to 5 minutes more.
8. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
9. Add the flour and stir to combine and coat, about 1 minute.
10. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute.
11. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes.
12. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
13. Pour the mushroom mixture into the bowl with the cooked spaghetti.
14. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
15. While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes.
16. Remove to a rack to cool slightly before slicing.
17. Serve on warmed plates.
Nutrition Information:
covered percent of daily need
Related Videos:
Turkey Tetrazzini | The Recipe Rebel
