New-Fangled Turkey Tetrazzini (All photos by Susan)
From Susan: I know, you’re probably pretty tired of turkey by now, but just in case you need another recipe to use up the remains of Thanksgiving Day (or to tuck away for future reference), this is a tweaked version of the family favorite my mother almost always makes with the leftover bird.
Last night as I was thinking about a quick dinner I could whip together, I knew I didn’t have some of the ingredients for a traditional tetrazzini – basically turkey in a rich mushroom cream sauce with spaghetti or linguini. I was too tired and lazy to stop at the groceries store after work – and besides, I told myself, there were all kinds of goodies in the fridge. A few bits and bobs (love that British phrase!) later and a supper dish fit for a hungry kid and grownups too was on the table. Not exactly low calorie, but the vegetables bump up the nutrition from the original version.
Red pepper adds color and subtle flavor
No need to wait for leftover turkey – this would also work beautifully with chicken – and feel free to tinker around with the vegetable add-ins.
The quicky casserole ready for the oven
New-Fangled Turkey Tetrazzini
Serves 3-4
2 tbsp. butter
3 scallions, sliced
1/2 red pepper, diced
2 tbsp. flour
1.2 cup dried mushrooms, reconstituted in hot water (you could certainly use fresh, I just didn’t have them)
2 cups milk
1/2 pkg. Boursin cheese (this is really optional, but if you don’t use it, you might want to add a little chopped garlic to the sauteed scallions and red pepper)
salt and pepper to taste
1/3 lb. spaghetti or linguini
1 cup broccoli florets
1 1/2 cups cubed cooked turkey
grated Parmesan cheese
Preheat oven to 375. Put a pot of salted water on to boil for the pasta.
In a large skillet, melt the butter over medium-high heat. Add scallions and red pepper, saute until slightly softened. Add flour and stir well.
Drain dried mushrooms, reserving liquid, and roughly chop. Add mushrooms to the skillet along with about 1/4 cup of the liquid. Add milk, stirring well to combine. Bring to a boil and allow to simmer until slightly thickened. Stir in Boursin cheese until combined. Season to taste with salt and pepper. Remove from heat.
Meanwhile cook the pasta until al dente, adding broccoli to the water for the last minute or so to cook until just tender. Drain pasta and broccoli in colander.
Stir pasta, broccoli and turkey into sauce, mixing well.
Transfer mixture to a glass baking dish and top with grated Parmesan. Bake for 20 minutes or until bubbly and lightly browned on top.
You never mention adding the flour in the directions (though it is listed in the ingredients). I assume you add the milk to the flour slowly and stir and then add the milk mixture to the skillet.
Yes, Bob – good catch. Thank you and I’ll correct the recipe right now!