Easy Turkey Tetrazzini
Even though I love to cook, I do get a bit lazy about it at times. I must admit I created this recipe in one of my lazier moments. I was going to make a traditional turkey tetrazzini, like the one in the similar and related recipes links, using leftover turkey from Thanksgiving. I was just too tired to make a roux, even though it really is easy. So I threw this together, used a little extra cream and the family liked it just as much as the traditional. It makes a lighter dish because the sauce is not thickened with flour. This is equally good made with leftover chicken.
- 2 cups cubed leftover turkey
- 8 ounces spaghetti, cooked and cut into small pieces
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onions
- 2 teaspoons olive oil
- 2 cups cream
- 2 tablespoons dry sherry (optional)
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1/4 teaspoon ground nutmeg (more to taste)
- Salt and pepper to taste
- 1 cup fresh breadcrumbs
- 2 tablespoons butter, preferably unsalted, softened
- 5 tablespoons freshly grated Parmesan cheese
Preheat the oven to 375° F. Mix together the turkey and spaghetti. Sauté the mushrooms and onions in oil until just tender. Add to the turkey and spaghetti. Mix together the cream, sherry, parsley, nutmeg, salt and pepper, Add to the turkey mixture and combine well. Place in a 1-1/2 to 2 quart greased baking dish.
In a small bowl, combine the breadcrumbs and butter. Sprinkle over top of casserole, then sprinkle with Parmesan cheese. Bake until bubbly and lightly browned on top, about 25 minutes. If desired and the baking dish is broiler-safe, place under the broiler for additional browning.