Turkey Tetrazzini

Hello my Hy-Vee friends!

Another thanksgiving has come and gone. All we have left are memories and turkey. Lots of turkey. So what do you do now? You can of course make a decadent hot sandwich in which you layer the turkey with sweet potato, stuffing, cranberries and turkey gravy. It’s rich, it’s messy, it’s delicious.

On a lighter note, why note make soup? Simmer the turkey bones with onions, celery and carrots for about 6 to 8 hours. Stain out the bones and veggies, add your chopped turkey, season with salt and pepper, add some pasta and voila, you have turkey noodle soup.

But my favorite is Turkey Tetrazzini. Created in the 1900s and named in honor of a local opera singer, this decadent dish combines cream, two cheeses, some veggies and of course, plenty of leftover turkey.

Turkey Tetrazzini

All you need:

12 ounces mushrooms, sliced (about 4-5 cups)

8 tablespoons unsalted butter, divided 3 tablespoons, 4 tablespoons, and 1 tablespoon

1/4 cup all-purpose flour

12 ounces spaghetti, linguini or other pasta

1 1/2 cups of whole milk

1/2 cup whipping cream

2 cups turkey or chicken broth

1/4 cup dry sherry  

3 cups coarsely chopped cooked turkey

1 cup frozen peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Swiss cheese

Salt and Pepper

Ground nutmeg  

1/3 cup panko bread crumbs

All you do:

1. Preheat oven to 375°F. 

2. Heat 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

3. In a skillet, cook the mushrooms in 3 tablespoons of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
 4. In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
 5. About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
6. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
7. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese.  Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
8. In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
9. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
10. Garnish individual servings with chopped parsley and enjoy!

So get creative with your turkey and as always, Praise the Lard!

-Chef Alex