Tetrazzini is a great recipe to use up your Thanksgiving
leftovers. This is definitely not the version you may have grown up with. The
addition of wine, wild mushrooms and savory herbs makes this dish as exciting
as the Thanksgiving meal itself.
sauce
1 cup dried wild mushrooms (any variety or combination), reconstitute
1 1/2 cups chicken stock
4 tablespoons unsalted butter
1 onion, diced
1/4 cup flour
1/2 cup dry white wine, such as Chardonnay
2 cups milk, substitute heavy cream if desired
1 pound cooked turkey, chopped
1 cup peas
1/4 cup parsley, minced
1 teaspoon dried thyme
1 teaspoon dried mustard
1/8 teaspoon nutmeg, freshly grated
sea salt and freshly ground pepper
pasta
16 ounces Campanelle
topping
2 tablespoons unsalted butter, melted
1/3 cup grated Parmesan
1/3 cup fine bread crumbs
sauce
Place dried mushrooms in a small bowl. Pour chicken stock over the mushrooms and let sit for 10 to 15 minutes to reconstitute. Lightly squeeze the liquid out of the mushrooms over the bowl, reserving liquid for later. Slice the mushrooms, and set aside. Place a coffee filter in a small bowl and pour in the mushroom-stock mixture to remove any grit. Carefully remove the filter, and set liquid aside.
In a large heavy saucepan melt the butter over medium heat and saute onions until they just begin to turn golden, about 5 to 10 minutes.
Add the sliced mushrooms and saute for an additional 5 minutes. Reduce the heat to low and stir in the flour* (omit the flour if using heavy cream).
Cook the mixture while stirring for 2 to 3 minutes. Add the wine in a stream stirring constantly to incorporate the flour mixture. Add the milk and
reserved mushroom-stock liquid. Bring the mixture to a low boil while stirring. Add the turkey, peas, parsley, thyme, mustard and nutmeg. Continue
cooking and stirring for another 5 minutes. Remove from heat.
pasta
Fill a large pot with water, approximately 5-7 quarts. Add two teaspoons of salt
and bring the water to a boil. Cook the Campanelle according to the package instructions,
until the pasta is al dente. Drain well and place the pasta in a large bowl.
Combine well the pasta with the sauce and salt and pepper to taste. Transfer the mixture
to a buttered 4-quart shallow casserole dish.
topping
In a small bowl mix together the melted butter, Parmesan, bread crumbs, and salt and pepper to taste. Sprinkle the mixture evenly over the top of the Tetrazzini. Bake in a preheated
375° F oven for 30 to 40 minutes, or until the top is golden.
Serves 6
wine suggestion
Cool climate, medium-weight red such as Pinot Noir. Choose either a wine from Burgundy, France or Oregon.
|
|
|
