Wednesday, May 29, 2013

Turkey Tetrazzini

I'm at a crucial time with my remaining turkey...use it or freeze it.  Since I spent last night cleaning out my freezer, using it won out.  I've enjoyed chicken tetrazzini so I wanted to try it with turkey.  I would have added a half cup of peas if I would have found some in my clean freezer...no go but there is 5 bottles of flavored vodka.  One must have their freezer space priorities.  And this recipe was an opportunity to use some of the pasta I bought from Eataly.  








Turkey Tetrazzini

3 tbsp butter
3 tbsp flour
1 1/2 cups chicken broth (or turkey)
1 cup milk
1 1/2 cups Parmesan cheese, separated
1 tbsp parsley
1/8 tsp freshly ground pepper
1/8 tsp red pepper flakes
2 cups turkey
8 oz fusilli, cooked al dente

In a medium saucepan, melt butter and stir in flour until a paste forms.  Gradually stir in broth and milk.  Allow to cook and thicken while you cook your pasta.  When the sauce has thickened, stir in 1 cup of Parmesan cheese, parsley, red pepper flakes and turkey.  Place drained pasta in a greased baking dish.  Pour the turkey mixture over the pasta and top with the remaining 1/2 cup of Parmesan.  Bake at 350° for a half hour.