I normally make this with leftover chicken, but it’s also a good dish to make to use up that leftover turkey from Thanksgiving. You could easily make this ahead of time, and then bake it after a long busy day. But even if you aren’t pressed for time this one is really quick to prepare, and pop in the oven. I usually have some thyme left from making my sourdough stuffing – which is great since it’s is a key flavor component in this dish. I love thyme….it really is my favorite herb. The fresh, clean, woodsy, earthy almost lemony notes in thyme always pleases my palate. The rich thyme flavor may be why I enjoy tetrazzini as much as I do. At any rate, my family adores this meal and that is a definite bonus. Hope your family gathers around the table enjoying this comfort food classic.
3 tablespoons butter
1/4 cup onion, diced
1 carrot, peeled and chopped
1 clove garlic, minced
1/4 cup frozen peas
2 tablespoons flour
2 cups chicken or turkey stock
2 teaspoons fresh thyme
1/4 teaspoon nutmeg
1 cup turkey or chicken, cut up
1/2 pound spaghetti noodles cooked, and drained
salt and pepper to taste
a handful of dried seasoned breadcrumbs
Preheat oven to 350°F.
Butter a square 8×8 baking dish or any other shape close to that size.
In a large pan over medium-low heat melt 2 tablespoons of butter. Cook the carrots and onion in the butter for 5 minutes.
Add the garlic. Continue cooking another minute. Then add the flour, and stir to incorporate.
Slowly pour in one cup of the stock. Add the thyme, nutmeg and salt and pepper. Simmer.
Once thickened, add the other cup of stock.
Add in the turkey, and then the peas.
Then toss the past in the turkey mixture to coat.
Pour into prepared dish.
Cut the remaining tablespoon of butter into cubes.
Sprinkle a handful of dried breadcrumbs over the dish, and then dot with butter cubes.
Bake 15-20 minutes until bubbly.
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