We were recently gifted an 18 pound organic turkey and it was delicious. About the third day of leftovers we definitely are ready for a change. This is a rich and creamy dish and the recipe makes enough for a large crowd or split it up and freeze some for a quick dinner on a busy night.
Turkey Tetrazzini
3/4 c. butter
3/4 c. flour
2 t. salt
ground pepper to taste
3 c. milk
2 c. turkey or chicken broth (I used the pan drippings from baking the turkey, yum!)
4 egg yolks
1/2 c. heavy cream
6 c. diced, cooked turkey
1 – 16 oz. pkg thin spaghetti
4 c. shredded cheddar cheese
paprika
Melt the butter in a dutch oven or large pot. Gradually stir in flour to make a paste, add salt and pepper, mix well. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring until smooth and slightly thickened, reduce heat. Whisk egg yolks and cream together, slowly add to the hot mixture, stirring well so the eggs don’t cook and scramble. Add the cubed turkey and remove from heat once it’s all nice and warm. Cook the spaghetti until barely tender, drain and add to the sauce mixture, stir well until thoroughly mixed together.
Now you can either put it all in one big casserole dish or split it up to freeze. Sprinkle the top with the grated cheese and paprika. If you are going to freeze some, put a layer of waxed paper over the top, then a layer of heavy foil. If you are eating it right away pop it in a 350° oven for 30 to 40 minutes. If you are cooking from frozen, unwrap and put in an in-preheated oven, turn it on to 350° and cook for about an hour or until bubbly.
A few tasty alternatives would be to add peas, chopped broccoli, spinach or mushrooms, or all of the above. This can also be made with chicken. Served with a little salad and a piece of French bread makes a really good supper.
You make known to me the path of life; you will fill me with joy in your presence, with eternal pleasures at your right hand. ~ Psalms 16:11 (NIV)
