Turkey Tetrazzini

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Made correctly and with quality ingredients, this old-fashioned dish is classic comfort food. It takes a little longer to make than some of our other leftover recipes, but it makes enough for two meals.

Ingredients

Steps

1. Fill an 8- to 10-quart stockpot three-fourths full with water, cover, and bring to a boil. Add 2 teaspoons of the salt to the stockpot. Add the spaghetti and cook until al dente (cooked through but still slightly chewy), 8 to 10 minutes. Drain, rinse under cold water, and set aside.
2. Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish. In a 10-inch sauté pan or skillet, melt the butter over medium heat. Add the flour and stir until faintly colored, about 2 minutes. Gradually whisk in the stock or broth until the sauce is smooth and thickened, 3 to 5 minutes. Stir in the cream, then the remaining ½ teaspoon salt, the pepper, rosemary, thyme, and nutmeg. Taste and adjust the seasoning. Stir in the turkey and peas, heat through, and remove from heat.
3. Put the pasta in the prepared dish and spoon the turkey mixture over. In a small bowl, combine the bread crumbs and Parmesan. Sprinkle evenly over the sauce. Bake, uncovered, until heated through and bubbly, about 20 minutes. Preheat broiler and quickly brown the top of the casserole. Serve half of the casserole immediately and set the rest aside to cool. Cover the reserved casserole with plastic wrap and store in the refrigerator for up to 2 days.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.