Taste Tempting Turkey Tetrazzini
Like Joe's Special, San Francisco lays claim to the origins of Turkey Tetrazzini. Supposedly it was created for an Italian opera star, Luisa Tetrazzini by a chef at the Palace Hotel sometime between 1908 and 1910. As I am a native San Franciscan, I claim this story to be true, of course! The Palace Hotel is still an elegant landmark and one I visited several times while growing up.
There are only two of us to cook for these days. Most of the time buying a turkey is limited to the breast alone and I still have to think of things to do with the afters. Turkey Tetrazzini is great for left over breast meat and it's elegant, to boot ... you definitely wouldn't be embarrassed to serve it to company. What I love about this recipe is that you can add what you have on hand, too. Switch up the veg or add to what is suggested - nor, do you have to use turkey. Many other proteins would work just as well. In other words ... make it your own! I love versatile, don't you?
Try it ...enjoy it!
Cook Time
Ingredients
- 1 pound pasta, cooked al dente I like rotini, but the original called for spaghetti.
- 2 cups turkey, cooked and cubed into bite-sized pieces
- 1 cup frozen peas
- 1 cup fresh mushrooms, sliced
- 1 cup green onions, sliced
- 2 cloves garlic, minced
- Sauce:
- 2 - 3 tablespoons flour
- 2 tablespoons butter
- ½ cup Parmesan cheese, grated
- 1½ cups milk
- ½ teaspoon tarragon
- ¼ cup dry sherry, (optional) you can use chicken broth rather than Sherry if you feel the need to thin the sauce
- Topping:
- 2 tablespoons butter, melted
- 2 tablespoons Parmesan cheese, grated
- ¼ - ½ cup bread crumbs
- ¼ teaspoon garlic powder
- ½ teaspoon parsley, chopped
- ¼ teaspoon paprika
Sauce, Topping, & Casserole Instructions:
- Melt butter in sauce pan.
- Stir in flour, incorporate well.
- Whisk in milk a bit at a time while sauce thickens.
- Add tarragon and Parmesan cheese and stir well.
- Bring to a light boil.
- Add Sherry, mix well and remove from heat.
- Topping Instructions: Add melted butter to bread crumbs along with 2 T Parmesan, garlic powder, and parsley and mix well.
- Casserole Directions: Saute mushrooms and onions until onions are slightly wilted and mushrooms are almost soft.
- In a lightly greased casserole mix together pasta, turkey, peas and sauteed veg.
- Pour sauce over pasta and turkey and mix well.
- Sprinkle topping and paprika over top of casserole.
- Bake in oven 25 to 30 minutes at 350°
Versatility!
This is a adaptable meal which lends itself to a lot of variation. Top it with a crust, add potatoes and spinach for a heartier meal. Add other cheeses and herbs ... so many ideas!
