01 February 2011

casserole time: turkey tetrazzini

I have a really bad habit about leftovers: I almost never eat them. I'll keep them with the best intentions, but probably 99% of the time I totally forget until I notice something green and moving in the back of my fridge. Yeah, ew. Sometimes, though, I'm smart and put them into the freezer. I often still forget about them til they're totally iced over, which is why I'm glad I found this chart. I froze some turkey from Thanksgiving, and that's within the 4 month limit for cooked frozen poultry, so I actually used it to make turkey tetrazzini. This is really easy to make, so hooray me for not wasting for once, lol!
Turkey Tetrazzini
adapted from Turkey Tetrazzini II at allrecipes.com

1/2 box (8oz) thin spaghetti
4 tbsp butter
4 tbsp flour
1 1/2 C chicken broth
1 C milk
a bit more than 3/4 C grated parmesan cheese
1/2 tsp salt
ground black pepper
2 C chopped cooked turkey
1 C frozen swet peas
1/2 C panko bread crumbs

Preheat oven to 350. Cook spaghetti according to box instructions to al dente. Drain and put into a pie plate or similar sized baking dish.

Melt butter in a small pot over medium heat. Add flour and whisk until well combined. Add chicken broth and milk, stir, allow to come to a boil, and stir until slightly thickened. Add 2/3 of the parmesan cheese and mix until melted. Add salt and pepper to taste.

Pour over spaghetti. Add turkey and peas, and mix until evenly combined. Top with the remaining parmesan and then with the panko. Bake for 40 minutes.

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