In the Kitchen With Mattie

I know most everyone will have some turkey leftovers so I will give you my favorite recipe for them. If we have any turkey left over after Friday I will be making this dish as it is my favorite, but the chances of it are slim as there isn’t much left this year. If by chance I do manage to have enough to make the dish I will post a picture for it  later in the week.

 

                                                      Turkey Tettrazini

 

4 tablespoons butter, divided

8 ounces sliced mushrooms

1/2 cup thin bias cut celery

1 small onion, diced finely

4 tablespoons all purpose flour

1 teaspoon salt

1/2 teaspoon pepper

3 cups light cream or whole milk, heated to a low boil and set aside

2 tablespoons dry sherry

2 tablespoons pimentos, drained

8 ounces thick spaghetti broken into thirds, cooked al dente (underdone)

2 cups diced turkey (or chicken)

                                                              Topping

1 cup soft fresh bread crumbs

1 cup fresh grated parmigiano reggiano cheese

2 tablespoons butter, melted

Mix the topping ingredients together and set aside for later.

 

In a large heated saute pan put one tablespoon butter and add the mushrooms, cook until all the liquid from the mushrooms is evaporated and they start to brown, remove them to a bowl.

Add 3 tablespoons butter to the same pan and when hot add the onions and the celery and saute until they start to soften, about 5-7 minutes. Add the flour, salt and the pepper to the onions and celery in the pan and continue to cook, make sure the flour gets coated well with the butter, cook for 2-3 minutes then add the cream little by little  whisking all the time. Continue whisking and cooking until the mixture thickens, about 5 minutes………be careful not to let it scorch. When it has thickened nicely remove it from the stove and add the sherry, pimentos, turkey and the spaghetti. Mix it all together well and then place it in a shallow 2-3 quart oven safe casserole.  I use a Corningware low sided casserole from their French White collection that is perfect for this. Sprinkle with the topping mixture and place in a 350 degree oven until it is bubbling around the edges and the topping takes on a nice brown color.

This dish also freezes very well so if you have lots of leftover turkey you could make more than one and freeze the rest for a night when you’re tired and don’t really feel like cooking, serve it with a nice salad and you’re all set. You can even re-heat it in the microwave.  You could, if you wanted serve it over rice and just skip the topping and baking steps too. It is very versatile and the little bit of sherry in it gives it a great taste. I hope you try it and enjoy it!

 

Mattie