After all the preparation and cost, Thanksgiving dinner is over. Now you’re faced with the clean-up. You take the bulk of the turkey meat off the bone and get ready to toss the carcass, but wait… Don’t do it!
Revisit your Grandma’s kitchen secrets and you’ll save time and money with just a few simple steps.
Turkey Tetrazzini {Creamy, comforting and easy to prepare.}
1 cup diced onions
1 Tbsp. Garlic
Mushrooms, sliced. Approx. 4 cups
¼ cup butter
1/4 cup all-purpose flour
1 tsp. paprika
1 3/4 cups milk
2 cups chicken broth
2 cups cream
1/4 cup dry white wine
One 10 ounce package of spaghetti, cooked and cooled
3 cups chopped cooked turkey, approx. 1″
1 cup frozen peas
3/4 cup freshly grated parmesan or pecorino cheese
1/3 cup fine fresh bread crumbs
Salt & Pepper
In a large heavy saucepan, heat the butter until melted. Add onions and sauté for a few minutes. Add the garlic and continue to cook for another 2 minutes. Add mushrooms and cook until everything is soft and the mushrooms are starting to brown.
Add flour, stir well and cook for 2 minutes. Add the paprika. Add the wine and broth, mix and cook until bubbly and thickened. Add the cream and let simmer until thick and creamy. Add salt & pepper to taste. Add turkey, and peas right at the end. If you cook the peas too long, they will lose their bright green color.
In between tending to the sauce, bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain and cool immediately with cold running water.
Place the cooked and cooled spaghetti in an oven-proof dish, either individual or casserole. Spoon the sauce over the spaghetti.
Mix breadcrumbs and cheese and sprinkle on top. Bake in a 375 F oven for approx. 20 – 30 minutes or until heated through and bubbly and golden on top.
Serves 4 – 6 people.
Cooking time: 30 – 40 minutes
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