Turkey Tetrazzini

Ingredients

Equipment Needed

• •Large pot for boiling pasta
• •12-inch deep skillet or 5-quart Dutch oven
• •9x13-inch baking dish
• •Whisk
• •Microplane or fine grater for nutmeg and Parmesan

Instructions

1. 1

   Cook the spaghetti

   Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti for two minutes less than the package directs. You want it slightly underdone because it will finish cooking in the oven. Drain and toss with a tablespoon of butter to prevent sticking. Spread on a sheet pan to cool while you build the sauce.

   That pasta water should taste like the sea. A tablespoon of salt per quart of water is about right.
2. 2

   Sauté the mushrooms

   Melt 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium-high heat. Add the mushrooms in a single layer. Here's where patience pays: let them sit undisturbed for 3 minutes until they develop deep golden color on the bottom. Stir once and cook another 2 minutes. The mushrooms should be bronzed and have released their liquid, which should have evaporated. Season with a pinch of salt and transfer to a bowl.

3. 3

   Build the sauce base

   Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same pan. When it foams, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, no more than 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the roux that will thicken your sauce.

4. 4

   Add the liquids

   Pour in the sherry first. It will sizzle and steam. Scrape up any browned bits from the bottom of the pan. Let the sherry reduce by half, about 1 minute. Slowly whisk in the chicken stock, then the milk. Bring to a gentle simmer, whisking frequently. The sauce will thicken noticeably over 5 to 7 minutes. It should coat the back of a spoon but still flow freely.

   If you don't keep sherry on hand, dry vermouth works. In a pinch, an extra splash of stock with a squeeze of lemon will do.
5. 5

   Season and combine

   Remove the pan from heat. Stir in 1 cup of the Parmesan until melted and smooth. Add the thyme, salt, pepper, and nutmeg. Taste now. The sauce should be savory and well-seasoned with a subtle warmth from the nutmeg. Fold in the turkey, reserved mushrooms, peas, and cooked spaghetti. Toss everything together until the pasta is evenly coated.

6. 6

   Assemble the casserole

   Heat your oven to 375°F. Butter a 9x13-inch baking dish generously. Transfer the pasta mixture to the prepared dish, spreading it evenly. Mix the panko with the remaining 1/2 cup of Parmesan and scatter over the top. The topping should cover the surface in a relatively even layer.

7. 7

   Bake until golden

   Bake uncovered for 35 to 40 minutes. The casserole is ready when the edges bubble vigorously and the breadcrumb topping has turned deep golden brown. If the top browns too quickly, tent loosely with foil for the remaining time. Let it rest for 10 minutes before serving. This allows the sauce to set slightly so it doesn't run all over the plate.

8. 8

   Garnish and serve

   Scatter fresh parsley over the top. Serve generous portions directly from the baking dish. Have extra Parmesan at the table for those who want it. A simple green salad with sharp vinaigrette cuts through the richness beautifully.

Chef Tips

• •Use a mix of dark and white turkey meat for the best texture and flavor. Dark meat stays moister during the bake, while white meat gives you those satisfying larger pieces.
• •Freshly grated Parmesan from a wedge makes all the difference. The pre-grated stuff in canisters contains anti-caking agents that prevent proper melting and muddy the sauce.
• •Don't skip the nutmeg. A tiny amount, barely detectable, adds a warmth that makes people ask what your secret ingredient is. Too much and it tastes like Christmas cookies.
• •If your turkey was smoked, this casserole becomes something extraordinary. That smoky flavor permeates the whole dish.
• •A crisp Chardonnay with good acidity stands up to the richness here. Nothing too oaky or it competes with the Parmesan.

Advance Preparation

• •The entire casserole can be assembled up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 10 to 15 minutes to the baking time when cooking from cold.
• •Leftover tetrazzini reheats beautifully. Cover with foil and warm in a 325°F oven for 20 to 25 minutes until heated through. Add a splash of stock if it seems dry.
• •The cream sauce can be made up to 2 days ahead and refrigerated. It will thicken considerably when cold. Warm it gently over low heat, whisking in a splash of milk to restore its consistency before combining with the other ingredients.
• •Freeze unbaked tetrazzini for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)