Turkey Tetrazzini is perfect for the day after Thanksgiving.
1 stick butter
1 cup onion, diced
1 teaspoon chopped garlic
3/4 cup flour
4 cups turkey stock
1 quart whipping cream
1 cup Swiss cheese
1/2 cup parmesan cheese
2 cups sliced mushrooms
1 1/2 tablespoons Steak Spice
1 quart turkey meat
1 pound spaghetti, cooked
1/2 cup green peas
1 pound Sweiis cheese, shredded
1 cup parmesan, shredded
2 cups fresh bread crumbs
Turkey Meat & Stock:
Pull the meat from the bones and reserve bones and slkin for stock.
Cut meat into bite sized pieces and reserve for the tetrazzini
Make stock from the turkey bones, skin, etc (see chicken stock video in sauce chapter.)
In a large stock or sauce pan, melt a stick of butter
add diced onions and cook until soft and tender
add garlic, stir.
Add flour to form a roux, cook slowly for about 5 minutes to allow the roux to form.
(For more Bechamel insight see Bechamel Video in sauce chapter)
Add turkey stock or chicken broth, stir, this should become a tight ball.
Add heavy cream a third at a time and stirring constantly with each addition.
I use cream to create a rich velvety rich sauce.(you could use half & half or milk for a lighter sauce)
Turn this into mornay sauce by adding Swiss and parmesan cheese.
Add sliced mushrooms and season with FGs Steak Spice or salt and pepper.
Add turkey and a few green peas for color, stir to combine.
Spray a large casserole dish with pan spray
Arrange cooked spaghetti in the dish
Pour tetrazzini over pasta. Stir to combine pasta and sauce.
Top evenly with shredded Swiss and grated parmesan and fresh bread crumbs.
Fresh Bread Crumbs:
Chop day old bread, white bread, hot dog or hamburger rolls in the food processor or
use canned Italian bread crumbs.
Bake in a 400-dgeree oven until the casserole is hot in the center and the cheese melts and turns golden brown.