It was only an eight pound locally raised organic turkey, but Michael and I ate it roasted for Christmas dinner, for sandwiches, and again for turkey Tetrazzini and turkey chili. Finally it is gone, except for a quart of turkey broth tucked away in the freezer for another day. Last night I simmered the carcass in a big pot on the stove then refrigerated it overnight. Sorry I said carcass. This morning I pulled the meat off the bones and separated the white meat from the dark.
The white meat would be made into turkey Tetrazzini and the dark meat, turkey chili. I added peas, carrots, mushrooms, fontina cheese, spaghetti and wild rice to my Tetrazzini. I came up with this recipe after scouring the internet and finding one after the other using condensed cream of mushroom soup. Nope, that was not going to happen. I made a white sauce with butter, cream, and cheese for this Tetrazzini. The idea to add the wild rice came from a recipe I found online for turkey soup.
If you have any turkey leftover, this is a beautiful way to prepare the white meat.
I love the part along the edge of the casserole dish where the cheese gets all crispy.
You could easily leave the wild rice out if you don’t have it, but it does add a nice crunch to an otherwise creamy dish. Here’s the recipe.
- 12 ounces spaghetti, broken in half
- 6 tablespoons butter, divided
- 8 ounces button mushrooms, sliced
- 1 small onion, diced
- 2 carrots, peeled and diced
- ¼ cup all-purpose flour
- 1 cup turkey (or chicken) broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon fresh thyme, finely minced
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons fresh squeezed lemon juice
- 2 tablespoons sherry cooking wine
- 3 cups cooked turkey, cut into 1" dice
- ¾ cup cooked wild rice
- 1 cup frozen green peas
- ⅔ cup freshly grated Fontina cheese
- ¼ cup freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta. Cook to al dente and drain, reserving 1 cup cooking liquid. Set aside pasta and reserved water.
- Add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms, onions, and carrots and sauté until the carrots soften and the mushrooms and onions begin to brown. Pour into a bowl and set aside.
- Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes. Do not let the butter flour mixture brown.
- Add the milk, cream, and stock to a bowl and stir. Gradually add the liquid to the roux (butter/flour mixture), whisking constantly to avoid lumps. Cook until smooth and thickened, about 4-5 minutes, stirring occasionally.
- Add salt, minced fresh thyme, pepper, nutmeg, and fresh lemon juice, sherry, and vegetables.
- Taste and add more salt and pepper if desired.
- Pour into a large mixing bowl and add the turkey, wild rice, and Fontina cheese. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.
- Transfer mixture to a buttered 9X13-inch casserole dish.
- Sprinkle top with Parmesan cheese. Place in oven and bake for about 30 minutes at 350 degrees.