Рецепт Turkey Tetrazzini
Bake until golden and bubbly. It's a comforting casserole that is so good any time of the year, but especially in the colder months. Serve with a veggie or salad and maybe some crusty bread.
- TURKEY TETRAZZINI- adapted from Epicurious
- 2-3 cups cooked turkey or chicken, chopped
- 8-10 ounces fresh mushrooms, sliced
- 4 T. butter
- 1/4 cup flour
- 1 3/4 cups milk
- 2 cups chicken broth
- 1/4 cup half and half (recipe calls for white wine)
- 10 ounces spaghetti, cooked and drained
- 1 cup frozen peas
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 tsp. salt, or to taste
- 1/4 tsp. pepper
- 1/3 cup fresh bread crumbs
- 1 more T. butter
Cook the spaghetti to package directions. In a large, heavy saucepan cook the mushrooms in 4 tablespoons of butter, over medium heat, stirring until most of their liquid they give off has evaporated. Stir in the flour over low heat for about 3 minutes. Whisk in the broth, milk and half and half. Bring to a simmer and cook until sauce has thickened. Stir in 2/3 cup of Parmesan cheese. Add the peas and salt and pepper. Taste and add more salt or pepper, if needed. Mix in the cooked, drained spaghetti and transfer the mixture to a buttered 3 quart casserole dish. A 9x 13 baking dish works for this dish. In a small bow combine the remaining 1/3 cup of Parmesan, the bread crumbs and 1 T. melted butter and sprinkle over the Tetrazzini. Dot with the remaining tablespoon of butter. Bake in a preheated 375 degree oven for about 25-30 minutes, or until it is bubbling and the top is golden. Dig in!
How do you use left-over turkey?