TURKEY TETRAZZINI

Ingredients :

8 tablespoons butter, at room temperature

1 ½ cups onions, finely chopped

2 teaspoons garlic, finely chopped

¾ cup red peppers, seeded and deveined, chopped

1 lb 12 oz (800 g) mushrooms, cleaned, stemmed, sliced

¼ teaspoon dry oregano

¼ teaspoon dry thyme

½ teaspoon paprika

1 teaspoon fresh thyme, chopped

1/3 cup flour

¾ cup dry white wine

2 cups heavy cream

½ cups chicken or turkey stock (from the roasted Christmas turkey)

1 lb 2 oz (500 g) fettuccine (or any other pasta)

2 cups roasted turkey, cut into small pieces (turkey leftovers from Christmas)

1 ½ tablespoons chopped parsley

½ cup grated parmesan cheese

Salt

Black pepper

Dry bread crumbs

Preparation:

Melt 6 tablespoons butter in a deep skillet or large saucepan and sauté onion and pepper. Cook until onion and peppers are soft, 4 – 5 minutes. Stir in garlic and cook 2 minutes more. Add mushrooms, salt, pepper, fresh and dry thyme, paprika and cook stirring occasionally until mushrooms are soft and have released their liquid, about 5 – 6 minutes. Dilute flour in wine and stir into mushrooms mixture together with the stock. Continue cooking, stirring, until mixture thickens and sauce covers the back of a spoon. Correct seasoning.
< Cook fettuccine in salted boiling water for 8 to 10 minutes or until al dente. Drain and set aside.
Butter an ovenproof baking dish or casserole with the remaining butter and set aside.
When the sauce has thickened, add cooked and drained fettuccine, turkey, parsley and parmesan cheese and mix until combined. Add milk if a lighter sauce is desired. Correct seasoning.

Transfer to the prepared baking dish or casserole and top with dry bread crumbs. Bake in preheated oven to 375°F (190°C) until golden brown. Serve immediately.

Try other recipes with pasta:
Pasta with smoked trout and vodka sauce
Spaghetti with curried chicken and vodka sauce

8 – 10 servings

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