Turkey Tetrazzini


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SAUCE

3/4 cup butter

3/4 cup flour

3 tsp. salt

1/ tsp nutmeg

1 quart whole milk

2 cups turkey stock

4 egg yolks

1 cup heavy cream

1/2 cup dry sherry


2-3 lbs. angel hair spaghetti * see note

6 cups leftover turkey, cut into 1 1/2 inch pieces

2 6oz. cans whole mushrooms, drained OR EVEN BETTER 16-24 oz fresh mushrooms, quartered and sautéed in 2 Tbs. butter

1 cup shredded cheddar cheese


In eight quart kettle boil 6 qts. of water and cook angel hair pasta as package directs. Drain and return pasta to kettle. Meanwhile...

To make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, salt and nutmeg until smooth. Gradually add milk and turkey stock; bring to boiling, stirring constantly; boil 2 minutes, or until slightly thickened.

In small bowl with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture (to temper the eggs). Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot-do not boil. Remove from heat. Stir in the sherry.

Pour sauce over drained pasta and toss to combine. Add mushrooms and turkey. Divide mixture into two or three 9x13" pans * (see note at bottom).

Sprinkle about 1/2 cup cheese over each dish. Cover with foil. May be refrigerated overnight at this point or frozen. Bake at 350°, covered, 45 minutes. 

Adapted from McCall's Cooking School


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*Note: To make two pans, use two pounds pasta and lesser amount of mushrooms. To make three pans, increase pasta to three pounds and use more mushrooms. You will need an extra 1/2 cup of cheese for the third pan. 

I like to freeze casseroles in these plastic pans, but I pop the frozen dish out and place in a glass or metal pan before cooking. I freeze them with the lid that comes with the plastic pan and then a two gallon ziplock bag over that with as much air squeezed out as possible.

© Being Fruitful, 2012