Turkey Tetrazzini

Chef Jimi Penti shares from his recipe collection: Turkey Tetrazzini"
3 cups Chopped cooked turkey
8 oz Dried spaghetti or linguine, broken in half
12 oz Fresh asparagus, trimmed and cut into 1 inch pieces
8 oz Small whole fresh mushrooms
3 med Red and/or yellow sweet peppers seeded and cut into 1 inch pieces
2 Tbsp Butter
1/4 cup Flour
1/8 tsp Black Pepper
1 14 oz Chicken Broth
3/4 cup Milk
1/2 cup Shredded Swiss cheese
1 tbsp Finely shredded lemon peel
2 slices Sourdough Bread, cut into cubes (about 1-1/2 cups)
1 tbsp Olive Oil
2 tbsp Snipped Fresh Parsley

Preheat over to 350 degrees. In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 min of cooking time. Drain and return to pan. Meanwhile in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8-10 min or until mushrooms are tender, stirring occasionally.

Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thick and bubbly. Add muschroom mixture, turkey, swiss cheese, and half the lemon peel to pasta mixture in Durch oven. Toss gently to cot. Spoon pasta mixture into 3 quarte rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake uncovered for 15 min or until heated through. Let stand for 5 min before serving. Sprinkle with parsley before serving.

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