Shredded dark meat turkey in a flavorful white cream sauce with vegetables, pasta and a crispy breadcrumb topping. This is very easy to put together and the flavors blend together perfectly. Great for a summer dinner, this is definitely comfort food. Turkey tetrazinni is awesome!
1 1/2 cubes butter or margarine
1 stalk celery (small dice)
1/2 onion (small dice)
4 cloves garlic (crushed or minced)
1/2 green pepper (small dice)
5 tbsp. flour
6 cups milk
1/4 cup “pink” type wine (something you would drink)
3/4 teas. pepper
2 teas. dry parsley
1 teas. dry oregano
1 teas. dry marjoram
8oz. monterey jack cheese (shredded)
Method: White Sauce
Over medium heat, melt the butter or margarine in a medium size sauce pan and add the onions, garlic,celery and green peppers.
Saute for about 5 minutes, until the vegetables have softened.
Stir in the flour to make a roux, this should take about 5 minutes.
Pour the milk in a little at a time while stirring and add the wine and seasonings. Reserve the cheese.
Cook over medium heat, stirring frequently, for about 15-20 minutes or when a skin starts to form. At this point add your cheese and stir until it has melted. Remove from heat and cover. It’s ready.
I roasted a whole turkey (about 13lbs.) simply by smearing margarine all over it and roasting it on a rack set inside a roasting pan. 350 degrees for about 3 1/2 hours, until the internal temperature reaches 155 to 160 degrees. I’m just using the dark meat for this recipe but you can use light meat or a combination. You’ll need about 2lbs. of meat.
If you don’t want to roast a whole turkey the deli section of your local grocery store probably has deli style turkey. You can ask them to cut a 2lb. slice and just cut small chunks out of it. This way is also good but not as good as freshly roasted turkey.
Ingredients: Turkey Tetrazzini
2lbs. cooked turkey (large shred is best)
1 1/2 lbs dry spaghetti noodles
3 cups frozen mixed vegetables (or whatever you like)
water for pasta
1 tbsp. salt (for pasta water)
BREAD CRUMB TOPPING
6 slices white bread
4 oz. cheddar cheese (shredded)
Method: Turkey Tetrazinni
Boil about 1 gallon of water in a large stock pot and add the salt and the pasta and boil for 8-12 minutes or until your pasta is al dente, turn heat off.
Add your mixed vegetables directly to the hot pasta water and let steep for about 5 minutes, covered, or until the vegetables start to soften.
What this will do is to help cool the pasta down.
It will also help to thaw and partially cook the vegetables. This will save you time and dishes.
Drain your pasta and vegetables and add them back to your pot. Stir in your sauce and turkey. Your tettrazini is ready.
Method: Breadcrumb Topping
Take 3 pieces of bread and tightly wad it up into a ball. Using the “shred” side of a box grater, shred your bread. It should look like breadcrumbs. Repeat with the other 3 pieces of bread. Or, just run all of the bread through a food processor.
Add the breadcrumbs to a bowl and mix in the cheeses. Your topping is ready.
Assembly: Turkey Tetrazinni
This recipe makes 2 small casseroles so divide the tettrazini mixture into 2 baking dishes and spread it out evenly.
Sprinkle half of your topping on each one to cover. Bake in a preheated 375 degree oven for about 40 to 50 minutes or when the top turns golden brown. Remove from oven and let rest for about 10 minutes. Serve and enjoy!
Chicken can also be used as a substitute for turkey.
One small whole chicken (about 3lbs.) roasted the same way as described for the turkey except the cook time for the chicken will be about 1 to 1 1/2 hours.
You will get about 2 to 2 1/2lbs of meat once the bones have been removed. California style frozen vegetables (broccoli, cauliflower and carrots) also work well with this casserole.
This is a great summer or fall dinner, great with a nice green salad and a piece of garlic bread. The white cream sauce has a nice blend of flavors. The crispy breadcrumb topping adds just the right amount of crunch. Turkey tetrazinni is simple to make and is very versatile.
Enjoy and HAPPY COOKING!