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.