Turkey Tetrazzini
Servings: 6 servings
Ingredients
- 1 pound (450g) uncooked spaghetti pasta
- 2 tablespoons frying oil
- 1 pound (450g) mushrooms
- 2 medium onions
- 2 tablespoon butter
- 4 cloves garlic
- 1 teaspoon thyme
- 1/4 cup flour
- 1/2 cup dry white wine
- 2 cups milk
- 1 cup (240ml) heavy cream
- 2 cups chicken broth
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1 pound (450g) cooked turkey meat
- 1 cup (150g) peas
- 2 cups (200g) shredded Swiss cheese
- 1 cup (100g) shredded low-moisture mozzarella
- 3 tablespoons (45g) butter
- 1 1/2 cups (85g) Panko breadcrumbs
- 1/2 cup (45g) parmesan cheese
Instructions
- Cook the pasta: cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- Make the mushroom sauce:
- Cut the mushrooms into thick slices, dice the onions, finely chop the garlic with a knife.
- Cook the mushrooms: Heat the oil in a large frying pan over medium-high/high heat. Add the mushrooms in an even layer and cook without stirring for 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring - the mushrooms will release water. Stir them from time to time (not too often) for a couple of minutes or until all the water is evaporated. Spread them in an even layer and cook without stirring for 1-2 minutes letting the mushrooms brown again. The mushrooms should be brown (at least some of them) and still a little bit firm (not too soft). Transfer the mushrooms to a plate.
- Reduce the heat to low and add onions, cook for 3-4 minutes or until soft. Add butter (2 tablespoons), garlic, and thyme. Cook for 30 seconds.
- Whisk in the flour and cook for a minute.
- Add wine and cook until almost evaporated.
- Add broth, milk, heavy cream, Dijon mustard, and lemon juice (if your pan is not big enough you may need to transfer all the ingredients to a pot). Bring gently to a boil then cook for 2-3 minutes. Season to taste with salt and pepper. You may think that the sauce is too runny but it will all thicken in the oven.
- Assemble the casserole: Add the sauce, cooked spaghetti, cooked turkey, peas, mozzarella cheese, and cooked mushrooms to a 9x13 inch (23x33cm) casserole dish. Check if the casserole needs more salt and pepper. Toss to combine.
- Make the crunchy topping: melt the butter (3 tablespoons) in a small pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in parmesan cheese.
- Top the casserole with 2 cups of shredded Swiss cheese and crunchy topping.
- Bake for about 25-30 minutes or until the topping is golden and the casserole is bubbling.
- Let rest for 5 minutes then serve.
- Enjoy!
Notes
Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 951kcal