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Tuesday, 25 October 2016 10:26

Turkey Tetrazzini

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  • 4 tablespoons (1/2 stick) butter
  • 4 cloves garlic, minced
  • 1 pound white mushrooms, quartered
  • 1 cup dry white wine
  • 1/2 teaspoon salt,
  • 1/2 teaspoon black pepper
  • 1/4 cup flour
  • 4 cups turkey or chicken broth
  • One 8-ounce package cream cheese
  • 3 cups leftover Thanksgiving turkey, shredded or diced
  • 1 1/2 cups frozen green peas
  • 1 cup grated Monterey Jack cheese
  • 1 cup finely chopped black olives
  • 1/2 cup grated Parmesan
  • 4 slices bacon, fried and chopped
  • 12 ounces thin spaghetti
  • 1 cup bread crumbs

Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Sprinkle the flour all over, then stir to combine. Pour in the broth, stir and continue to cook until the sauce is thick, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. Pour the mixture into a large casserole dish. Add the breadcrumbs to the top and bake it until the crumbs are golden brown and the casserole is bubbling, 20 to 25 minutes.

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Leslie Bernier

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