Recipe by Marcelle Bienvenu | Food Photography by John O’Hagan | Food Styling by Kathleen Kanen | Styling by Maghan Armstrong
“My mother was a fan of anything “à la king,” which she made often, sometimes using canned cream of mushroom soup and served on toasted French bread, but her Turkey Tetrazzini was her “go-to recipe” after Thanksgiving or Christmas when there was always lots of turkey hanging around.”
Turkey Tetrazzini
Makes 4 servings
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups chicken broth 1 (4-ounce) can sliced mushrooms, drained
- 2 tablespoons chopped pimientos
- 2 cups cooked chopped turkey or chicken
- 3 cups cooked spaghetti or fettuccini, drained
- 1 cup grated Cheddar cheese
- ¼ cup dry bread crumbs
Instructions
- In a large skillet, melt butter over medium heat. Add flour, and cook, stirring constantly, for 3 to 4 minutes, or until smooth. Add salt and black pepper. Slowly add broth, stirring constantly until mixture thickens. Add mushrooms and pimientos, stirring until combined.
- Preheat oven to 375°. Lightly grease a 2-quart baking dish.
- Make alternate layers of turkey, spaghetti, mushroom sauce, and cheese. Sprinkle the top with the bread crumbs.
- Bake for 25 to 30 minutes, or until bubbly and golden brown. Serve immediately.
