Turkey Tetrazzini

Spread Some Cheer

Now more than ever it is important to make a commitment to share purposeful acts of kindness. There are many around you that could use a boost during the holiday season. It's the perfect time to share purposeful acts of kindness. Consider these two possibilities. 

One simple way to share a meal is through a simple “Dinner’s On Us!” random act of kindness. Get the kids involved in choosing a meal and shopping for the ingredients. This basket in the photo has the fixings for a spaghetti meal. Since it doesn't have any perishable ingredients you could just leave it at a random door. Print and attach a label Dinner’s On Us. Drop the basket on someone's doorstep you know would appreciate the gesture.
Another possibility is when making your dinner increase the ingredients so there is a meal to share. Turkey Tetrazzini was the perfect meal to share with a neighbor. 

There is something so satisfying, so comforting, so outrageously delicious about Chicken Tetrazzini – that’s why it’s been popular for so long. Substitute the chicken with turkey and you still get a delicious tasting and fabulous casserole. This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It’s is an updated, from-scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas, and pasta smothered in a rich and creamy sauce, topped with cheese and golden bread topping. This recipe is extremely flexible and easy to customize – use different pasta, different proteins (try shredded chicken, pork, or ham), and different veggies. Topping alternatives include using bread crumbs, panko, cornflakes, Ritz crackers, or even potato chips.
It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready.

 Recipe adapted from Cook's Country October/November 2015 and serves 4.

Chicken Tetrazzini is thought to have been originated in San Francisco, named after a famous Italian opera singer of the early 1900s — Luisa Tetrazzini — who lived there for many years. When critics questioned her fading talents during a US tour in the early 1900s she proclaimed, "I am old, I am fat, but I still a Tetrazzini." 

Ingredients:

Topping 

• 1 slice hearty whole wheat type bread
• 1 tablespoon softened butter
• 1 teaspoon parsley flakes
• 1/2 teaspoon grated lemon zest
•  1 small garlic clove, minced 

Casserole Filling

• 1 tablespoon olive oil or butter
• 7 oz. white mushrooms. cleaned, rinsed, and diced
• 3/4 cup each diced onions and celery
• 3 cups chicken broth, low sodium
• 1/2 cup heavy cream
• 1/2 teaspoon of each parsley flakes, thyme, and herbes de Provence
• Dash of nutmeg
• 2 cups diced turkey or chicken
• 1/2 cup heavy cream
• 1 tablespoon flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cup Gruyere or Swiss cheese, grated 
• 3/4 cup of frozen peas
• 4 oz. of dry spaghetti broken into thirds
• Grated Parmesan cheese

Directions: 

• In a food processor mix topping ingredients and set aside. 
• In a large frying pan saute in olive oil mushrooms, celery and onions. 
• Place sauteed mixture on a paper towel-lined paper plate to remove excess grease.
• In a large fry pan add onion mixture back into the pan with chicken broth, flour mixed with heavy cream, spices, and dry spaghetti noodles. Cook uncovered on a medium-low heat until spaghetti is al dente. 
• Stir in chicken, grated cheese, wine, and peas. Cook on low for 3 minutes until sauce is thickened. Salt and pepper to taste. 
• Preheat oven to 350 degrees.
• Place in greased 2-1/2 qt baking dish. sprinkle with topping and bake uncovered for 18 minutes until filling is bubbly.  
• Grate Parmesan cheese over each serving.