Turkey Tetrazzini

Turkey takes on a new life in this creamy spaghetti casserole with Parmigiano-Reggiano.

3 Tbsp canola oil
1 shallot, chopped
1 cup onion, diced
½ cup celery, chopped
1 tsp garlic, minced
1 lb mushrooms, sliced
3 Tbsp parsley, chopped
2 Tbsp thyme leaves
1 tsp salt
½ tsp pepper
1 lemon, zested
4 Tbsp butter
1/4 cup flour
2 cups chicken stock
1 cup milk
1 egg yolk, lightly beaten
5 cups cooked turkey
1 lb cooked, broken spaghetti, cooled and oiled
1 cup grated Parmesan, divided
1/2 cup bread crumbs

In a sauté pan, heat oil and sauté the shallot, onion, celery and garlic until translucent, about 3 minutes. Add the mushrooms and herbs and sauté for 3 to 5 minutes until lightly browned. Season with salt and pepper. Remove from heat and stir in the zest, set aside.

In a sauce pot, Make a roux with the butter and flour, cooking for 3 minutes. Whisk in the stock and stir vigorously to avoid lumps. Cook until slightly thickened and remove from heat. Whisk the milk, ½ cup of the parmesan and the egg until incorporated and set aside. In a large bowl, toss the sauce, sautéed mushroom mixture, cooked turkey and the pasta until well combined. Spoon mixture into greased 9×13 casserole dish. Top with the remaining ½ cup of parm and the panko breadcrumbs.

Bake in a preheated 350°F until the sauce bubbles and a top crust has formed, 20 to 30 minutes.


SERVINGS: 12 servings

ALLERGENS: Milk, Egg, Wheat

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