Tetrazzini with turkey
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 522, total fat 16 G., saturated fats 8 G., proteins 37 G., carbohydrates 55 G., fiber 4 G., cholesterol 99 mg, sodium 867 mg, sugar 7 G.
Calories 522, total fat 16 G., saturated fats 8 G., proteins 37 G., carbohydrates 55 G., fiber 4 G., cholesterol 99 mg, sodium 867 mg, sugar 7 G.
This pasta casserole recipe is a great way to use up leftover roast turkey (or chicken). Beyond the chicken and pasta, it's loaded with vegetables, mushrooms, a creamy sauce, and gooey cheese, making these tetrazzini a family favorite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g thin spaghetti
- 3 tbsp unsalted butter, plus extra for greasing the pan
- 1 cup fresh, regular or whole grain panko breadcrumbs
- 1 tbsp. freshly grated parmesan (100 gr.)
- 1/4 cup chopped fresh parsley
- 450 g chopped mushrooms
- 1 onion, chopped
- 1 tbsp chopped fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground black pepper
- 0.5 cups flour
- 0.5 cups dry white wine
- 4 cups homemade or store-bought lightly salted chicken broth
- 0.5 cup heavy cream, optional
- 4 cups cooked boneless turkey or chicken, cut into 2.5cm pieces.
- 2 cups green peas, defrosted
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Recipes with similar ingredients: spaghetti pasta, turkey, peas, mushrooms, Parmesan cheese, thyme, nutmeg, white wine, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes, or according to package directions. Drain the pasta in a colander. Toss with tongs and transfer to a large bowl.
- Grease a large baking dish. Set aside. Melt 1 tablespoon of butter and mix in a small bowl with breadcrumbs, 0.5 cups Parmesan and parsley. Set aside.
- Melt the remaining 2 tablespoons of butter in the pan where the pasta was cooked. Add the mushrooms and sauté until softened and all the liquid has evaporated, about 5 minutes. Add the onion and sauté until translucent, another 3–5 minutes. Stir in the thyme and nutmeg. Taste and season with salt and pepper, if needed.
- Add the flour and stir for about 1 minute. Add the wine, increase the heat to high, and bring to a boil. Cook until the liquid has evaporated, about 1 minute. Add the broth and optional cream and stir. Reduce the heat and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup Parmesan and stir. Taste and season with salt and pepper, if needed.
- Place the mushroom mixture in the bowl with the spaghetti. Add the turkey and peas and stir. Taste and season with salt and pepper, if needed.
- While the mixture is still hot, pour it into a greased baking dish, sprinkle with the remaining breadcrumb mixture, and bake until bubbly and the top is golden brown, about 15 minutes. Transfer the dish to a wire rack and let cool slightly. Serve on warmed plates.
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