When the weather turns cold, I look forward to the comfort foods. This is a winter staple. Once you have the basics down, experiment with variations. Use smoked turkey or add some wild mushrooms for a stronger flavor. I use gluten-free pasta almost exclusively now because it feels lighter to me, but it works the same with either. Since you can freeze this dish before baking, this is a great dish to prepare as a gift, say for a new mom or sick friend.
Ingredients
- 10 ounces mushrooms, sliced thin, (about 4 cups)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cup milk
- 2 cups chicken broth
- 1/4 cup dry white wine
- 10 ounces fettuccine (or we like to use penne too)
- 3 cups coarsely chopped cooked turkey, including cooked giblets if desired
- 1 cup cooked peas
- 2/3 cup freshly grated Parmesan
- 1/3 cup fine fresh bread crumbs
Instructions
- In a large heavy saucepan, cook the mushrooms in the butter over moderate heat, stirring, until most of the liquid they give off has evaporated.
- Stir in the flour, and cook the mixture over low heat, stirring for 3 minutes.
- Add in a stream of the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring and simmer the sauce for 5 minutes.
- In a kettle of boiling salted water, cook the fettuccini until it is al dente and drain it well.
- In a large bowl, combine well the pasta, the mushroom sauce, the turkey, the peas, and salt and pepper to taste.
- Stir in 1/3 cup of the Parmesan and transfer the mixture to a buttered shallow 3-quart casserole.
- In a small bowl, combine well the remaining 1/3 cup parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini. The Tetrazzini may be prepared up to this point, 1 month in advance and kept frozen, covered. Bake in the middle of a preheated 375-degree oven for 30 -40 minutes or until it is bubbling and the top is golden.
Other additions: fresh sliced jalapeños, broccoli florets, bacon <turkey bacon if need be>.
