In Turkey Tetrazzini, Thanksgiving leftovers go from burden to blessing
When everyone goes around the table on Thanksgiving Day and says what they're thankful for, I'm the one who says "leftovers."
Think of it. You spend days planning and preparing a meal that's over in an hour. The leftovers are the reward you reap the next day for all your hard work. And the day after that. And the next day, too.
That's the downside of Thanksgiving. If you made more than you can eat in a couple of days, your reward can soon turn into a burden, a food obligation. That's where Turkey Tetrazzini comes in.
It combines common holiday leftovers — broth, peas, turkey and yes, wine, — with some delicious add-ins — linguine, mushrooms and Parmesan cheese among them — to create a dish you can freeze, then, sometime in January when you've long forgotten you were sick of turkey, bake and enjoy the delayed fruits of your labor.
It's delicious with a slice of cranberry sauce or a pile of tartly dressed salad. And at other times of the year, it's equally good when you swap in the meat from a grocery story rotisserie chicken and some boxed broth.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share recipes and comments with her at j.blanchette@theday.com.
Turkey Tetrazzini
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
½ cup all-purpose flour
3 cups milk
1¾ cups leftover turkey broth or chicken broth
¾ cup white wine
3 cups grated Parmesan cheese
½ teaspoon dried thyme leaves
1 pound linguine, broken in half
4 cups leftover turkey, skin removed, meat shredded
1¼ cups leftover vegetables (carrots, turnip, pearl onions, peas or a mix) or a 10 oz. package frozen peas, thawed and drained
Preheat oven to 400. Butter two shallow, 2-quart baking dishes and set them aside. Put a big pot of salted water on the stove and bring to a boil. Meanwhile, in a large saucepan melt 2 tablespoons butter over high heat. Add mushrooms and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In the same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking constantly, for about 1 minute. Continue to whisk while you gradually add the milk, broth and wine. Bring it all to a boil then reduce to a simmer and add thyme and 2 cups Parmesan. Season with salt and pepper and turn off the heat.
Cook the pasta 2 minutes less than the package instructions specify; drain and return to pot. Add sauce, turkey, vegetables and mushrooms. Toss well to combine. Divide evenly between your prepared baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan, cool to room temperature. Then cover tightly with a layer of plastic wrap and a layer of aluminum foil, and freeze up to 3 months.
To bake from frozen: Remove the plastic wrap but keep the foil. Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until the tetrazzini is bubbling and the top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Original recipe from "Everyday Food," April 2007.
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