We had to cook a turkey so all the beef from our butchered steers would fit in the freezer, so I have lots of cooked turkey to experiment with. My go-to recipe for leftover turkey is a rice casserole, but it calls for sour cream and I won’t have that until I go grocery shopping (by way of the library book sale) tomorrow. For my first foray into something-other-than-rice-casserole, I chose this Turkey Tetrazzini recipe from allrecipes.com.
Most pictures I saw were adding peas to it, but I opted for carrots. I also thought 1-2/3 cups of Parmesan cheese was way too much, a change you’ll see reflected in my recipe. I’m thinking next time I’ll cut the cheese on top to 1/4 cup instead of 1/3 cup — the Parmesan taste was still a bit strong.
16 ounces uncooked spaghetti
1 cup peas and/or diced carrots
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
2 cups milk
½ cup shredded Mozzarella cheese
1 cup grated Parmesan cheese
4 cups chopped cooked turkey
Preheat oven to 350°F.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in a lightly greased 13x9x2-inch baking dish. Meanwhile, bring vegetables to boil in medium sauce pan and remove from heat. Drain, and spoon over the spaghetti.
Melt butter in a medium saucepan over medium heat. Whisk in flour. Add in chicken broth and milk, whisking until smooth. Cook and stir until the mixture comes to a boil. Stir in about 2/3 cups Parmesan cheese and the 1/2 cup Mozzarella cheese. Remove from heat.
Mix turkey into the chicken broth mixture. Pour evenly over spaghetti. Top with remaining Parmesan cheese. Bake for 40-50 minutes in the preheated oven, until surface is lightly browned and edges are bubbling.