Peckerwood Café : So What Did You Have for Thanksgiving? Where Did You Go? Plus Recipe for Turkey Tetrazzini

Unfortunately for me, my Thanksgiving was a bust because I have a nasty cold that has been going around, and I am stuck in bed with no appetite, which is so rare that I knew something was wrong. The Covid test is negative, but I am going to take another one. Anyway, the menu was vast with everything, including my mashed potato recipe and cranberry ginger orange zest sauce. Where did I go? To Wyoming to lay in a bed far away from everyone else because no one wants this monster cold. 

Peckerites, let me live vicariously through you. What did you eat? Was it fun? Did you survive intact?

I use this recipe for leftover turkey, freeze some and instant lunch or dinner. I do change it some, and I will share it. 

Turkey Tetrazzini

4 to 6 servings

Ingredients

• 12 ounces egg noodles, spaghetti, linguini or other pasta

• 12 ounces mushrooms, sliced (about 4 to 5 cups)

• 8 tablespoons unsalted butter, divided

• 1/4 cup all-purpose flour

• 1 1/2 cups milk

• 1/4 cup heavy cream

• 2 cups chicken broth

• 1/4 cup dry sherry (or vermouth or dry white wine)

• 3 cups coarsely chopped cooked turkey

• 1 cup peas

• 2/3 cup grated Parmesan, divided

• 1/3 cup shredded Swiss cheese

• 2 tablespoons lemon juice

• Kosher salt and freshly ground pepper

• Ground nutmeg (optional)

• 1/3 cup fine fresh breadcrumbs (or panko)

• Freshly chopped parsley for garnish (optional)

Method

1) Preheat the oven to 375°F.

2) Boil the pasta: Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt for each quart of water. Cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.

3) Sauté the mushrooms: In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring, until all of the liquid the mushrooms give off has evaporated, 5 to 7 minutes. Set aside.

4) Make a roux: In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour and cook the mixture over low heat, stirring, for 3 minutes.

5) Make the sauce: Slowly whisk in the milk, cream, chicken broth, and white wine into the saucepan with the butter and flour. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

Assemble the casserole:

6) In a large bowl, combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted or low-sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste.

Add a pinch of ground nutmeg, if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

Make the topping:

7) Mix the remaining 1/3 cup Parmesan and the breadcrumbs well in a small bowl. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 tablespoon butter, cut into bits.

Bake:

8) Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

I like to use some red pepper, broccoli, and peas to give it a slightly different flavor. Make sure to spice the sauce the way you like. I put a tiny touch of cayenne to give it a kick, along with salt and black pepper. Season the sauce to your taste. I found I liked it peppery, so I had more. It is easier than it looks, and you end up with enough food for a couple of meals, depending on how much you make. I triple it and make a whole casserole for the freezer. If it is just you, cut it up in serving size, wrap it in plastic wrap, and then put the chunks in a Ziploc bag.