Sarasota's Turkey Tetrazzini Recipe

"This was something Mom and Grandma always made after Thanksgiving with the leftovers. I think she used pimentos; which are fine vs red bell pepper; and peas were always the stumbling block. Me and Mom loved them - Gramps and Dad ... not so much. So, sometimes, we got 2 smaller dishes. His and hers ... or with and without peas. Moms secret - never forget the sherry; it wasn't turkey tetrazzini unless it was used. As for the amount of turkey, that is really up to you. About 2 1/2 cups is what she normally used; but, if you want a bit more turkey, go right ahead and add it."

Step by Step Method

Step 1

Turkey ... I usually use leftovers for this; but, you can always roast a couple of turkey or chicken breasts, or use a rotisserie chicken for this this.

Step 2

Bread Crumbs ... I prefer to use fresh bread crumbs if possible; but, it is not necessary. Plain dried bread crumbs or even panko will work. Melt the butter in a small microwavable bowl for 15-20 seconds on medium; then add the bread crumbs, parmesan cheese, parsley; and toss well. Set to the side.

Step 3

Pasta ... I prefer linguini; but, spaghetti works is fine. Cook the pasta according to package directions in plenty of salted water - but, a minute or two shy of the suggested time. Remember, the pasta will continue to cook in the oven, and you don't want it mushy. Once the pasta is done, drain and set to the side.

Step 4

Vegetables and Sauce ... Add half of the butter to a large saute pan and bring to medium heat. Then, add the onion, garlic, bell pepper, mushrooms, and saute 5 minutes until slightly tender. Add the remaining butter, then once it is melted, add the flour. Mix to incorporate all the flour and cook a minute until it is well combined to get rid of that "raw flour" taste. Then, slowly add the broth, sherry wine, milk, and heavy cream; stir to combine all the ingredients. Keep on medium heat - you DO NOT want it to come to a boil. The sauce will naturally thicken in a couple of minutes, and resemble the consistency of gravy. Remember, you still adding the chicken, cheese, pasta, and peas; so, you don't want the sauce too thick. If you feel it is too thick; add a bit more milk or chicken broth.

Step 5

Add the chicken, cheese, peas, thyme, parsley, oregano, and a pinch of both salt and pepper; then, mix to combine. Check for any additional seasoning (salt and pepper) and add if necessary.

Step 6

Finish and Bake ... Add the chicken mixture to the pasta, and toss to combine. Transfer to a 13x9" casserole/baking dish sprayed with a nonstick spray and top with the bread crumbs. Bake in a 375 degree oven, middle shelf, uncovered, until bubbly and golden brown - approximately 30-35 minutes.