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We had a fair bit of Smoked Turkey leftover. Â My wife came home and said a friend just made some turkey tetrazzini and really enjoyed it. Â Sounds like a good idea to me. Â The really interesting flavor in this recipe is the smoke of the turkey. Â It blends so well with the earthiness of the mushrooms and the roux is so common in Southern cooking and what origin is smoked meats?
I also want to give some props here to Southern Food. Â I find so many of their recipes to be wonderful. Â The nuances added in these recipes suit my taste buds so well.
Ingredients(adapted from Southern Food):
4 cups roughly chopped smoked turkey
salt and pepper
8 ounces spaghetti, cooked and drained
6 tablespoons butter
8 ounces sliced morel mushrooms
1/4 cup all-purpose flour
1 cup light cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/3 cup shredded cheddar cheese
1 handful of shredded mozzarella
Preparation:
Heat the oven to 425°. Butter a 2 1/2- to 3-quart baking dish.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. Add 1/4 cup of butter; melt and stir in flour until all the butter and mushroom moisture is absorbed.  Add the chicken broth, cream and salt. Cook, stirring, until sauce is thickened. Add smoked turkey and sherry; heat through. Place spaghetti in a buttered baking dish; pour on sauce. Top with Cheddar and mozzarella cheeses. Bake at 425° for 15 to 20 minutes, until hot. Enjoy!
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