Tetrazini is the name of the recipe and I still call it that even though my version is different. I got the original recipe came from Joy of Cooking. This was my cook book for all times and I had two copies. Now my daughter has it. it is a wonderful cookbook and I wish my other copy was not in storage! As usual I can’t seem to help myself with changing recipes. This was and is an all time favorite for making with left over turkey.
8 oz spaghetti, cooked
2 to 3 cups diced cooked turkey (use light or dark meat as is your preference, I used a mixture of the two)
8 oz sliced button, shitake or portabella mushrooms or a mixture of all three
1 Tablespoon Olive Oil
1 large clove garlic finely minced
1 cup diced onion
1 cup diced celery
2 Tablespoons butter (I used light butter)
1/4 cup flour
1 1/2 to 2 cups turkey broth (chicken would be fine)
fresh ground black pepper to taste
kosher salt to taste
1/4 cup shredded or grated parmesan cheese
fresh ground or grated nut meg to taste
2 Tablespoons chopped parsley
1/4 cup finely chopped red pepper (optional as a garnish)
1 cup frozen peas (optional)
cook pasta until slightly under done, drain well, toss with 1/2 teaspoon olive oil and set aside.
While pasta was cooking you sautéed the mushrooms in the remaining olive oil, when mushrooms begin to color lightly add the onion, celery and garlic and stir well and sauté till vegetables are slightly tender. Add the turkey and stir well. Add the flour to the meat and veges and toss till the flour is lightly colored then add the broth and stir to get rid of any clumps of flour. Add the pasta to the mixture, mix well to combine adding salt and pepper to taste. Cover and let cook for 3 mins on a medium fire.
Add the parsley and red pepper and stir to combine. If you are using peas, now is the time to add the frozen peas. Let the mixture sit for 5 mins or so for the peas to get warmed.
Serve with parmesan and fresh ground pepper and nutmeg to sprinkle on top.
Garlic bread, hot and crusty and a lovely Caesar salad on the side.