8 oz. (1/2 lb.) spaghetti
2 1/2 c. cooked turkey, diced
2 Tbsp. butter
3 Tbsp. flour
2/3 c. chicken broth or stock
1 c. milk
2 Tbsp. sherry
salt and pepper to taste
2 c. frozen peas
Turkey Tetrazzini is a scrumptious happy ending for leftover turkey - spaghetti with turkey and peas pulled together with a creamy sauce. (For my dad, it's one of the chief reasons to go to the trouble of making a non-Thanksgiving turkey.)
Cook spaghetti according to package directions. (For a more healthy version, use whole wheat pasta like we did.)
While spaghetti is cooking, dice leftover cooked turkey.
Melt butter in a skillet. Once the butter is melted, sprinkle in the flour and combine flour and melted butter to make a roux (flour-butter paste). Gradually add chicken broth, stirring after each addition to make a smooth sauce. Then add the milk.
By this time, the pasta should be done. Drain and set aside. Preheat oven to 350°F.
Taste the sauce - the warm milk releases sugars, so if it's too sweet for your taste, add a little salt and pepper or your favorite seasoning blend. (My kids are big fans of Krazy Salt.) Then stir in sherry.
Spray a 9x13 baking pan with nonstick spray. Make a layer of spaghetti in the pan. On top of the spaghetti, make a layer of turkey. On top of the turkey, make a layer of frozen peas. Pour the sauce over the top.
Bake at 350°F for 15 min., or until the peas are piping hot.
Submitted by Gretchen Grant Contributed on: and modified on Thursday May 10th, 2007