Turkey tetrazzini: Recipe style

A couple people have asked for various recipes I made during the holidays, and I can do this one by memory, so I'm typing it up for your reading pleasure. This recipe is from my mother's cookbook (I think she got it from my grandmother on my father's side, actually) and I augmented it slightly to spice it up. So here goes. Turkey tetrazzini, Tobey style.


2 cups diced turkey
1/3 cup minced onion
4 ounces sliced mushrooms
3 tablespoons flour
3 tablespoons butter
2 cups milk or chicken broth (I use a mixture of both)
1/2 cup half and half or light cream
1/3 cup frozen peas
half a box spaghetti (i use thin spaghetti - you can use more if you want this to be noodle-heavy)
3/4 cup grated parmesan cheese
salt and pepper to taste


Cook the pasta until it's 1 or 2 minutes from done. Drain, cool to stop cooking.

Melt the butter in a big sauce pan and then cook the onions and mushrooms for about 3 minutes (or till the onions are translucent.)

Put the flour into the pan and form a paste, then cook for 30 seconds.

Add the milk/broth, cream, 1/4 cup of the cheese, and salt and pepper if you deem it necessary. Cook for about 5 minutes until it thicken slightly - about the consistency you want the final product, but slightly looser. Towards the end of this, toss in the peas to defrost them.

Pour the pasta into a casserole dish and then pour the liquid over top. Mix in another 1/4 cup of the cheese, then mix it all with a pasta serving spoon. Sprinkle cheese on top and then as much panko as your little heart desires. If you want really browned panko, a little melted butter over top will do the trick.

Stick in an oven on 350 (preheated, please) for about 20 minutes. It should bubble and be appropriately brown.


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