Turkey Tetrazzini
Posted: Sun Nov 16, 2008 1:02 pm
Turkey Tetrazzini
Andrew Zimmern
Comfort food has gotten a bad rap these days. Ultimately we eat simple, easy foods at home, often using leftovers in new and interesting ways. This classic casserole is one that for a great Sunday supper. But don’t wait till then to try it!
Ingredients:
12 oz. dried pasta (I like short macaroni or ditali best)
2 pinches freshly ground nutmeg
3 pinches ground cayenne pepper
1 T. minced parsley
3 T. flour
3 T. butter
3/4 c. minced onion
3/4 c. minced celery
1 c. blanched peas (frozen are fine)
2 c. chicken stock
1 c. half and half
8 oz. white aged cheddar cheese or cheese of your choice, grated
3 oz. Reggiano parmesan, grated
2 c. leftover diced turkey meat (chicken works beautifully as well)
2 c. fresh breadcrumbs, tossed in 3 T. melted butter
Preparation:
Cook pasta fully, drain, and reserve. Place herbs and spices, butter, and flour in a large saucepan over medium heat. Cook for a few minutes, making a nice roux. Add vegetables and cook until onions are glassy. Add stock in thirds, whisking. Add half and half. When it simmers and thickens, add cheddar and two-thirds of the Reggiano parmesan. Whisk well, and stir in turkey with a spoon. Add pasta, season with sea salt and ground white pepper, and spill into buttered casserole pan.
Mix breadcrumbs with remaining parmesan and cover casserole with breadcrumb mixture. Bake at 375 degrees until bubbling and hot and top is crispy. Serves 4.
Andrew Zimmern
Comfort food has gotten a bad rap these days. Ultimately we eat simple, easy foods at home, often using leftovers in new and interesting ways. This classic casserole is one that for a great Sunday supper. But don’t wait till then to try it!
Ingredients:
12 oz. dried pasta (I like short macaroni or ditali best)
2 pinches freshly ground nutmeg
3 pinches ground cayenne pepper
1 T. minced parsley
3 T. flour
3 T. butter
3/4 c. minced onion
3/4 c. minced celery
1 c. blanched peas (frozen are fine)
2 c. chicken stock
1 c. half and half
8 oz. white aged cheddar cheese or cheese of your choice, grated
3 oz. Reggiano parmesan, grated
2 c. leftover diced turkey meat (chicken works beautifully as well)
2 c. fresh breadcrumbs, tossed in 3 T. melted butter
Preparation:
Cook pasta fully, drain, and reserve. Place herbs and spices, butter, and flour in a large saucepan over medium heat. Cook for a few minutes, making a nice roux. Add vegetables and cook until onions are glassy. Add stock in thirds, whisking. Add half and half. When it simmers and thickens, add cheddar and two-thirds of the Reggiano parmesan. Whisk well, and stir in turkey with a spoon. Add pasta, season with sea salt and ground white pepper, and spill into buttered casserole pan.
Mix breadcrumbs with remaining parmesan and cover casserole with breadcrumb mixture. Bake at 375 degrees until bubbling and hot and top is crispy. Serves 4.