California Central Coast Recipes
Turkey Tetrazzini is for those days after "the big turkey meal" when most people have extra turkey on hand, but don't know what to do with it. Though it is not a true Tetrazzini, we use a Basamella Sauce instead of a Mornay Sauce, to make it lighter than a traditional tetrazzini recipe.
It is perfect for a light break after the heavy holiday meal itself. It's so good! We think it's as good if not better than the holiday meal itself! It works equally well with left over chicken.
And if you make this with your leftover turkey or chicken, this dish REALLY stretches your dollars!
Preparation time: 30 minutesCooking time: 30 minutes
3 Tablespoons Butter
8 ounces Mushrooms
1/2 cup Dry White Wine
2 cups Diced Turkey or Chicken
4 cups Warm Basamella Sauce
1-1/2 cups Peas
4 ounces Grated Parmesan Cheese
3 Tablespoons Bread Crumbs
1/2 pound Spaghetti
1 Preheat the oven to 400F
2 Melt 2 tablespoons of butter in a saute pan over medium heat. Add the mushrooms and saute until the mushrooms release their liquid. Deglaze the pan with the white wine and continue to cook until the wine is reduced by 1/3.
3 Reduce the heat, and add in the diced turkey. Cook until the turkey is warmed through. Remove from heat.
4 Meanwhile, cook the pasta in boiling salted water until al dente or according to the pasta package. Drain the pasta and remove from heat.
5 Grease a 9x14 inch oven proof dish with the remaining butter. Start the dish by spreading a couple tablespoons of basamella sauce on the bottom of the dish. Next layer 1/2 of the spaghetti evenly across the bottom of the dish.
6 Next spread the turkey-mushroom mixture even on top of the spaghetti, then spread the peas evenly on top of the turkey. Spread a bit less than 1/2 of the basamella sauce on top of the pea-turkey-mushroom layer. Sprinkle a couple tablespoons of the grated Parmesan on top of the basamella sauce.
7 Finish the dish by layering the remaining spaghetti on top next. Spread the remaining basamella sauce evenly on top of the spaghetti. Sprinkle the remaining Parmesan cheese and bread crumbs evenly on top of the basamella sauce.
8 Place the dish in the middle of the hot oven and cook for 20 to 30 minutes or until the top is browned and bubbling. When done, remove form the oven and allow to rest for a few minutes before serving.
Serve with any poultry friendly wine like a dry white Chardonnay or a Viognier.