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.
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.