Curried Turkey Tetrazzini by Barbara

Sweet Curry makes this Tetrazzini Special 

This is a good use of leftover Thanksgiving turkey, but also worthy of roasting turkey breasts to make it at other times of the year. Rotisserie-style turkey breasts work well. I find them in a 2 pack at Aldi's.  Chicken would also work well.  

This isn't the easiest of recipes. It's like making lasagna. Lots of steps, and makes a big casserole, enough to serve a crowd.  It uses a lot of pots and pans but it is worth it.  It freezes well, so I separate the recipe into two baking dishes.  One to eat now, and one to eat later.  

---Barbara

 

Curried Turkey Tetrazzini
(adapted from NYTimes Sarah DiGregorio)

Makes a 9x13" casserole

1 1b.  linguini

4 T. Irish garlic herb butter

1 lb. 4 ounces (20 oz.) white mushrooms, sliced

salt

3 cloves garlic, minced or grated

1 T. plus 1 t. Sweet Curry powder, Penzey's

1/3 cup Wondra flour, or all-purpose

1 cup dry white wine

4 cups turkey stock (add leftover Thanksgiving gravy, if available)

black pepper

3-4 cups roasted turkey breast (2 Aldi rotisserie turkey breasts work well)

8 ounces Neuchatel or cream cheese, cut into chunks

8 ounces grated cheese, like Monterrey or Fontina

1 cup peas, either a well-drained can of petite peas or frozen

1 cup fresh Panko bread crumbs

1/2 cup slivered almonds (don't skip this ingredient)

1/4 cup Parmesan cheese 

Roast turkey breasts at 350 degrees for 50-55 minutes and let cool in the baking dish.  Shred using two forks like you would for pulled pork.  Incorporate any pan juices to keep the meat moist.  Remove any gristle.   You should have about 4 cups but less will work, too.  Doesn't matter.  Also, it is a good use of leftover Thanksgiving turkey.  Use whatever you have.  Chicken works too.   Set aside.

Preheat oven to 400 degrees.

On a back burner, bring a large pot of water to a boil for cooking the linquini.

Prep all the other ingredients and have them ready:  Slice mushrooms, if needed.  Peel and mince or grate the garlic.  Measure out the flour and curry powder.  Measure out the wine.  Ditto for the turkey stock with the leftover gravy whisked in.  Shred the turkey.  Cream cheese cut into cubes.  Grated cheese measured out.  Peas drained and ready.  Panko crumbs, sliced almonds and Parmesan measured out for the topping.  

Use a very large stock ---big enough to hold all of the ingredients and the pasta.  You will need at least a 6 quart stockpot, but 8 quart is better.  Otherwise, you can use the pasta pot after you've cooked and drained the pasta for the last step.  

Another note:  Use a long-handled comfortable spatula, either wooden or high temp plastic.  There will be a lot of stirring.  

Melt the butter, add the mushrooms with a pinch of salt, and cook, stirring occasionally until the mushrooms have released their liquid and have started to brown deeply.  This will take at least 8 minutes up to 15 minutes.  

Add the garlic and stir until fragrant, about 1 minute.

About now, the water for the pasta will be ready.  Add lots of salt (1 T.) and add the linguini to start cooking to al dente probably 9 to 10 minutes.  (Follow package directions and undercook by 2 minutes for al dente.) 

Then continue making the sauce:

Add the flour and the curry powder, and stir until the mixture evenly coats the mushrooms.  It will smell great!

Whisk/stir in the white wine and let it come to a boil, start stirring.  Let the wine reduce for about 2 mintues, but if it is already pretty thick, move on to the next step.  

Whisk in the stock, and let it come to a boil, stirring well.  Cook, stirring, until it thickens, i.e., coats the back of a spoon.  This will take at least 5 minutes, maybe 10, depending on your temperature.  

Reduce the heat to low. 

Add the chuncks of cream cheese, and stir until they all melt.  It might look curdled but it will taste great.  

Then fold in the turkey and stir.  

Add the grated cheese, and stir until melted.  

Add lots of black pepper.  I doubt it will need salt.  

Add the drained peas, and stir gently.

Turn off the heat.

The pasta should be ready.  Drain well, and shake to remove all excess water.  

Add the pasta to the sauce and use tongs or a forked pasta spoon to combine evenly.

Place in a 9x13" casserole.  Spread evenly into the corners.  

Sprinkle the bread crumbs evenly across the top.

Sprinkle the sliced almonds evenly, too.  

Top with Parmesan.  

Place in the center of the oven and bake for 25 minutes until bubbly and browned on top.  

Let the casserole rest for at least for 5 minutes, but 15 minutes is better, to let it firm up before cutting.

It's very filling.  

B