Sunday, November 27, 2016

Turkey Tetrazzini

This year I decided to work on my post-Thanksgiving food plan.  I always end up with a hunk of turkey that I nibble the edges of for multiple days before it finally makes its way into the trash.  And that seems like such a waste.  And this year I also had a container of homemade turkey stock left over.  So I finally caved and made this great cafeteria staple of yesteryear.  And it was just as comforting and creamy as I remember from the days when lunch was less than $5.

Turkey Tetrazzini

2 tablespoons unsalted butter
2 shallots, finely chopped
¾ pound cremini mushrooms, sliced
2 garlic cloves, minced
¼ cup medium dry sherry
2 tablespoons all-purpose flour
1¾ to 2 cups turkey or chicken stock
4 ounces mascarpone cheese
2 cups chopped turkey
½ cup frozen petite green peas
1 cup grated Parmesan cheese
Salt and pepper
12 ounces linguine, cooked until al dente
¼ cup Progresso Italian breadcrumbs
1 tablespoon unsalted butter

Preheat the oven to 350°F.

Melt the butter in a large pan over medium-high heat and add the shallots and mushrooms.  Cook until the mushrooms give up their liquid, then add the garlic.  Add the sherry and cook, stirring occasionally, until the liquid reduces by three-quarters, 4 to 5 minutes.  Sprinkle the flour all over, then stir to combine.  Cook for 1 to 2 minutes until the flour smells nutty.

Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.  Add the mascarpone cheese and stir until it melts into the mixture.  Add the turkey, peas, and Parmesan.  Stir until everything is well combined, then add salt and pepper to taste.

Add the linguine and stir to combine. If the mixture is too thick, add in some additional broth.  Pour the mixture into a large casserole dish and even out the surface. Sprinkle on the breadcrumbs and dot with butter. Bake until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.

Makes 6 to 8 servings

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