Turkey Tetrazzini

Turkey tetrazzini is a classic use of leftover Thanksgiving turkey - and it may well be the only simple casserole named for an Italian opera star. Tetrazzini can be made with leftover turkey or rotisserie chicken (and some versions use seafood and are essentially cousins of tuna noodle casserole), but what’s important is that the meat be coated in creamy sauce, tossed with pasta and baked in a casserole dish with plenty of cheese scattered across the top. This turkey tetrazzini recipe calls for sautéed mushrooms and cooked peas, but if you’re making this the day after Thanksgiving, feel free to chop up any leftover vegetables you ate along with the holiday meal - think steamed green beans or roasted brussels sprouts - and use those instead (or in addition). Don’t have any cooked veg lying around? Toss in a handful of frozen peas - they’ll thaw in plenty of time. There’s no heavy cream, cream cheese, or mozzarella in this old-fashioned version. Instead it’s made with a variation of sauce suprême - that is, a creamy sauce somewhere between a classic béchamel and velouté (with both whole milk and chicken stock stirred into a roux) - and has a little Parmesan cheese grated in for good measure. More Parmesan goes on top, mixed with fresh breadcrumbs (if you have a box of panko leftover from the holiday, feel free to use it instead). For many, this easy pasta dish is pure comfort food. Serve it as a main dish over the weekend (or even on a weeknight) with a simple salad and you may never go searching for leftover turkey recipes again.

10 oz mushrooms, thinly sliced (~ 4 cups)
5 Tbsp. butter
¼ cup all-purpose flour, unbleached
1¾ cups milk
2 cups chicken broth
¼ cup dry white wine
10 oz spaghetti or other long pasta
3 cups turkey, cooked, coarsely chopped, including cooked giblets if desired
1 cup peas, cooked
⅔ cup Parmesan cheese, freshly grated
⅓ cup fine fresh breadcrumbs

In a large skillet, sauté the mushrooms in 4 Tbsp. of the butter over medium heat, stirring, until most of the liquid they give off has evaporated, stir in the flour and cook the mixture over low heat, stirring, for 3 minutes. In a slow, steady stream, add the milk, the broth and the wine, stirring, bring the mixture to a boil, stirring and simmer the sauce for 5 minutes. In a large pot of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the cooked spaghetti, the mushroom sauce, the turkey, the peas and salt and pepper to taste, stir in ⅓ cup of the Parmesan and transfer the mixture to a buttered shallow 3 qt baking dish. In a small bowl combine well the remaining ⅓ cup Parmesan, the breadcrumbs and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 Tbsp. butter, cut into bits.

Make-Ahead: The tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.

Bake the tetrazzini in the middle of a preheated 375°F (190°C/170°C fan, Gas Mark 5) oven for 30-40 minutes, or until it is bubbling and the top is golden brown.

Makes 4-6 servings.