Turkey Tetrazzini Crisp
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Pasta (short)3 tbsps
Unsalted Butter (melted)910 g
Ground Turkey4 tbsps
All-Purpose Flour2 cups
Chicken Stock1 tsp
Cayenne Pepper1 tsp
Ground Nutmeg (freshly)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 350 degrees F
2
Spray a 13 by 9-inch pan with the vegetable oil cooking spray
3
Cook the pasta in plenty of boiling, salted water until it has softened a bit but is still not quite cooked all the way through
4
(The pasta will absorb the liquid from the sauce as it finishes cooking in the oven
5
) Drain, rinse with cold water to stop the cooking, drain again, and set aside
6
Melt 2 tablespoons butter in a large skillet over medium-high heat and add the turkey
7
Cook, breaking up the meat into large clumps, until it is cooked through, about 10 minutes
8
Season it with a little salt and pepper
9
Remove the meat with a slotted spoon to drain any excess liquid from the meat
10
Let the pan cool a bit, then add the remaining butter and melt it over medium heat
11
Add the flour and whisk to combine
12
Whisk constantly until the flour has cooked but not browned, about 2 minutes
13
Add the milk slowly, whisking to avoid creating any lumps
14
Add the chicken stock, cayenne, and nutmeg and cook, stirring frequently, until the mixture begins to thicken, about 5 to 10 minutes
15
Stir in the sage and season with some salt and pepper
16
Fold in the turkey and pasta, making sure it is all well coated with the sauce
17
Pour into the prepared pan
18
To make the topping, combine the bread crumbs and Parmesan and moisten with the melted butter
19
Spread topping evenly over the tetrazzini, put the pan into the oven, and cook until the top is golden brown and the mixture is bubbling, about 30 minutes
20
Let rest for 10 minutes before serving
21
You can also fill 8 individual greased 10 to 12-ounce ramekins with the tetrazzini and topping
22
These will bake in about 20 minutes
23
These can be frozen: Make sure they are cool, then add 1 tablespoon milk, chicken stock, or water to each ramekin
24
Wrap them well in plastic wrap and put them into the freezer
25
Poke a hole in the plastic wrap and microwave on defrost for 5 minutes, then microwave on high heat for about 8 to 10 minutes or until the tetrazzini is hot and bubbling