Friday, December 3, 2010

Go-to leftover turkey recipes: Will's turkey tetrazzini

Suffering from leftover fatigue?

I was too. Then Will came up with this fabulous turkey tetrazzini recipe. We gobbled it up. Even the kids who usually grumble when served up leftovers. Cooking the turkey in this variant of the classic bechamel sauce hides a variety of sins, including the turkey's drying out in the fridge or freezer.

Will's turkey tetrazzini
Inspired by a Giada de Laurentiis recipe for chicken tetrazzini

3 tablespoons olive oil
1-2 oz prosciutto, chopped fine
3-4 cloves garlic, minced
1/2 large onion, diced fine
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken or turkey broth
frozen peas (1-2 handfuls)
1 lb shredded turkey
6-7 ounces parmigiano reggiano, grated
16 ounces spaghetti

Cook spaghetti in boiling, salted water in a large pot. When cooked, drain and reserve.

In the olive oil, sauté prosciutto until well browned. Remove prosciutto with a slotted spatula and set aside. In the same skillet, sauté onions and garlic until tender. Set aside.

Melt butter in a saucepan over medium heat. Whisk in flour and keep whisking for a few minutes. Slowly whisk in milk and broth. Bring to a boil and then simmer for 10 minutes, stirring frequently. Remove from heat and whisk in 3-4 ounces grated parmigiano and salt and pepper to taste.

In the large pot, mix everything together and pour into a 13"x9" dish. Top with more grated parmigiano and bake at 350ºF until the sauce is bubbling and the top is lightly browned (20-30 minutes).

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