From Scratch Turkey Tetrazzini

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From Scratch Turkey Tetrazzini

Yield: 6-8

Author: Madeline King

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

Topping

• ½ cup fresh breadcrumbs
• Pinch salt
• 1 ½ tablespoons local unsalted butter, melted
• 1 ounce local aged sharp cheddar, grated (about 1/4 cup)

Filling

• 6 tablespoons local unsalted butter (3/4 stick), plus extra for baking dish
• 8 ounces white mushrooms, cleaned and sliced thin (3 cups)
• 2 medium onions, chopped fine (1 1/2 cups)
• ¾ pound spaghetti or other long-strand pasta, strands snapped in half
• ¼ cup all-purpose flour
• 2 cups bone broth or canned low-sodium chicken broth
• 3 tablespoons dry sherry
• 3 ounces local aged cheddar, grated (about 3/4 cup)
• ¼ teaspoon fresh grated nutmeg
• 2 teaspoons lemon juice from 1 small lemon
• 2 teaspoons minced fresh thyme leaves
• 2 cups frozen peas
• 4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces

Instructions

Topping

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated cheddar in small bowl. Set aside.

Filling

1. Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste (this recipe does well with a heavy hand of salt and pepper); transfer to medium bowl and set aside.
2. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

Sauce

1. Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes.
2. Off heat, whisk in sherry, cheddar, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste.
3. Turn mixture into a buttered 13- x 9-inch baking dish, sprinkle evenly with reserved breadcrumbs and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Enjoy!