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RECIPE: Turkey Tetrazzini

This is clean-out-the-fridge kind dish. | Courtesy Culinate

This is a clean-out-the-fridge kind of dish. | Courtesy Culinate

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Updated: May 9, 2012 10:01AM



MAKES 8 TO 10
SERVINGS

½ cup (1 stick) unsalted
butter, divided

12 ounces dried pasta
(egg noodles for
preference, but any kind is fine)

1/2 medium onion, diced

1 large celery stick, diced

2 garlic cloves, minced

12 ounces (about 4 to 5 cups) mushrooms, sliced (see Note)

2 cups frozen peas,
defrosted

4 cups chopped cooked turkey or chicken

¼ cup unbleached all- purpose flour

2 cups milk (a blend of milk with cream and/or half and half is fine)

1½ cups chicken stock

½ cup dry white wine, sherry, marsala or vermouth

½ cup shredded Swiss, Monterey Jack, white Cheddar or Fontina cheese (optional)

1 cup freshly grated
Parmesan, divided

1 teaspoon dried thyme

½ teaspoon ground
nutmeg

Salt and freshly ground black pepper

1 cup fresh bread crumbs

Preheat oven to 375 degrees. Use 1 tablespoon butter to grease 2 (9-by-13-inch) baking dishes.

Cook pasta: Bring large pot of salted water to boil. Add noodles and cook, stirring occasionally, until al dente, about 8 to 10 minutes. When pasta is ready, drain in colander and run cold water over to stop the cooking.

Prep vegetables: While pasta is cooking, melt 1 tablespoon butter in saute pan over medium heat. Add onion, celery and garlic, and cook, stirring, until golden and translucent. In another saute pan over medium heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring, until lightly browned and glossy. Put cooked vegetables in large bowl and add defrosted peas and chopped cooked poultry.

Make the sauce: In medium saucepan, melt remaining ½ stick butter. Whisk in flour and cook for a few minutes, stirring, then whisk in milk, stock and alcohol. Cook, stirring, until sauce thickens. If using cheese, stir in just until melted. Add ½ cup Parmesan and thyme and nutmeg.

Assemble casseroles: Add noodles to bowl of vegetables and meat, and pour warm sauce over. Mix together carefully, then add salt and pepper to taste. Scrape into prepared dishes. Scatter bread crumbs across tops (use ½ cup for each baking dish) and scatter remaining ½ cup grated Parmesan over bread crumbs.

Bake, rotating dishes halfway through, for about 25 to 30 minutes, until sauce is bubbly and bread crumbs are browned on top. Serve immediately.

Note: Cremini (a k a baby portobello) mushrooms are available year-round, but if you can get fresh chanterelles or other local mushrooms where you live, use them instead.

Caroline Cummins,
Culinate

Nutrition facts per serving:

655 calories, 22 g fat, 12 g saturated fat, 183 mg cholesterol, 55 g carbohydrates, 8 g sugars, 53 g protein, 529 mg sodium, 4 g fiber



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