Saturday, June 11, 2011

Not your mother's Tetrazzini

And definitely not what you would find on the table at a church supper. This is comfort food at it's best - so bring back casserole night - and don't wait until after Thanksgiving to make this.

Turkey Tetrazzini serves about 8 (I made 2 and put 1/2 in the freezer for later)

12 oz spaghetti (cook in salted water until al dente - couple min. shy of the suggested time)
6 tablespoons butter
6 tablespoons flour
3 cups chicken or turkey stock
2/3 cup cream
about 3 cups cooked roasted turkey diced (or use roasted chicken)
1 tablespoon olive oil and 1 tablespoon butter
1/2 onion finely chopped
1 red bell pepper chopped
about a cup of mushrooms chopped
couple tablespoons dry sherry
1/2 cup grated parmesan
1/2 cup panko bread crumbs
2 tablespoons melted butter

After you cook the spaghetti, melt the butter in the same pan and then add the flour and cook a few min. Add the stock and cook whisking until thickened. Pour in the cream and cook another 5 min. Set aside. In a saute pan melt the olive oil and butter then cook the onion and pepper. When they are soft saute the mushrooms too and then add the sherry and cook it down. Mix the vegetables into the sauce and then the spaghetti - taste and s&p. Pour into a buttered glass pyrex pan. Mix the melted butter with the parmesan and bread crumbs and sprinkle over the top. Bake at 375 degrees until bubbly and browned about 25 min.

Post note: I had some fresh peas that I tossed in to the mix too.

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