Turkey Tetrazzini with Almond Parmesan Topping - an intensely flavourful, very satisfying comfort food idea for leftover turkey or chicken. Heck, I'd even roast an extra chicken on a Sunday, just to have this on Monday!
Course
Lunch/Dinner
Cuisine
North American
Prep Time40minutes
Cook Time45minutes
Total Time1hour25minutes
Servings6or more servings
Calories538kcal
AuthorBarry C. Parsons
Ingredients
1/2pounddry fusilli pastaor other pasta of choice
3cupsdiced leftover turkey
1/4cupfinely diced pancetta or bacon
1whole sweet pepperfinely diced
1cupsliced mushrooms
1/2cupfinely grated Parmesan
For the sauce
2cupswhole milk
1cupturkey or chicken stock
4 tbspbutter
3clovesminced garlic
4Tbspflour
1/2tspcoarsely ground black pepper
1/4tspground nutmeg
1tbspchopped fresh oreganoor 1 tsp dry oregano
pinchof salt to season
For the topping
1/2cupground almonds
1/2cupfinely grated Parmesan
Instructions
Start by cooking the pasta to al dente (or slightly under). Drain and set aside.
Finely dice the sweet pepper and set aside.
In a large saucepan or small dutch oven, brown the pancetta until a little crispy. Remove from pan and set aside.
Add the mushrooms and sauté them until they get some good brown colour. Set them aside with the pancetta and peppers.
For the Sauce
In the microwave, scald the milk and turkey stock almost to boiling
In the saucepan or dutch oven that you cooked the pancetta and mushrooms, melt the butter and add the flour, black pepper, salt, nutmeg & garlic.
Cook together over medium heat for 2 minutes until foamy.
Whisking constantly, slowly pour in scalded milk and stock mixture in about three additions, allowing the sauce to thicken and come back to a simmer after each addition.
Continue to cook for 2 more minutes stirring constantly.
Butter an 8-10 cup casserole dish.
In a large bowl, stir together the pasta, turkey, pancetta, mushrooms, bell pepper and sauce.
When well combined stir in the 1/2 cup finely grated Parmesan cheese.
Pour into the prepared casserole dish/
To cook the Tetrazzini
Mix together the ground almonds and the other half cup of finely grated Parmesan.
Sprinkle on the topping over the pasta mixture.
Bake at 350 degrees for about 45 minutes or until bubbling well.
Allow the tetrazzini to sit for 15-20 minutes before serving. This allows the pasta to absorb any excess moisture and thicken the sauce.