Talia asked me what the "tetra" was and I guess the way to think of this is as a dish that involves combining four items: turkey, pasta, sauteed vegetables and a sherry-cream sauce.
I made this right after Thanksgiving and also froze a few cups of turkey to make as a dish for Christmas. This is the best recipe I've ever found for turkey tetrazzini.
It's a very rich, decadent dish.
ingredients
- 2 cups shredded turkey
- 12 oz spaghetti
- 1/2 cup butter, divided
- 2 TB olive oil
- 2 cloves garlic, pressed
- 1 bunch scallions, chopped
- 1/4 cup chopped fresh parsley, minced
- 12 oz fresh mushrooms, thinly sliced
- 1/4 cup flour
- 3 cups chicken broth
- 1/2 cup sherry
- 1/2 cup heavy cream
- 1/2 tsp oregano
- 1/2 cup parmesan
method
- Preheat oven to 375 degrees.
- Cook spaghetti to al dente stage, rinse in hot water and drain well.
- Place spaghetti in a large greased casserole.
- Mix turkey into casserole.
- Melt 4 TB of butter in skillet with olive oil.
- Add garlic, scallions, parsley and mushrooms and saute until mushrooms are cooked.
- Mix vegetables into casserole.
- Melt the rest of butter in a large, heavy saucepan over medium heat.
- Stir in flour and cook for 1-2 minutes, being careful not to brown the flour.
- Add broth, sherry, cream and oregano, Raise heat to medium-high and stir constantly until sauce comes to a boil.
- Stir in parmesan and stir until melted, then remove from heat.
- Pour sauce over ingredients in casserole.
- Bake for 15 minutes until bubbly.
Enjoy with a dry white wine.
