Turkey Tetrazzini

Recipe Ingredients

3/4 lb	340g / 11oz	Dried spaghetti
		Salt - to taste
6 tablespoons	90ml	Butter - plus more
6 tablespoons	90ml	Flour
3 cups	711ml	Homemade chicken stock or
3 cups	711ml	Canned low-salt chicken broth
3/4 cup	177ml	Whipping cream
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Minced fresh rosemary
1 tablespoon	15ml	Minced fresh thyme
1/4 teaspoon	1.3ml	Ground nutmeg
3 1/2 cups	829ml	Cooked turkey in 1/2"-dice
10 oz	284g	Frozen green peas
1/2 cup	73g / 2.6oz	Fine dry bread crumbs
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Cook pasta in plenty of rapidly boiling, lightly salted water until al dente, about 10 minutes. Drain, rinse under cold water, drain again, and set aside.

In 10-inch saute pan, melt 6 tablespoons butter over medium heat. Add flour and stir until faintly colored, about 2 minutes. Gradually whisk in stock or broth, and stir sauce until smooth and thickened, 3 to 5 minutes.

Stir in cream, 1/2 teaspoon salt, pepper to taste, rosemary, thyme and nutmeg. Taste and adjust seasonings. Stir in turkey and peas and warm through on low heat, 3 to 5 minutes.

Put pasta in buttered 13- by 9-inch baking dish and spoon turkey mixture over. In small bowl, combine bread crumbs and cheese. Sprinkle evenly over sauce.

Bake at 375 degrees, uncovered, until heated through and bubbly, about 30 minutes. Preheat broiler and quickly brown top of casserole. Serve immediately.

This recipe yields 8 servings.

Each serving: 570 calories; 832 mg sodium; 105 mg cholesterol; 23 grams fat; 57 grams carbohydrates; 33 grams protein; 0.95 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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