Freezer cooking part two: turkey tetrazzini

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Last week I introduced a new series of freezer cooking posts, where I show you how easy it is to make big batches of food to store and eat over time. Another thing to note is that lots of recipes can be made ahead, making it easy to plan for parties. I had a few people over to my apartment for dinner this weekend, but I made the pasta a week before and froze it. So all I had to do before they came was stick it in the oven! Saves a lot of stress when you are juggling so many other things!

I had never made turkey tetrazzini before, but it was a great way to use leftover turkey from Thanksgiving! You can also make it with chicken if you don’t have turkey. My favorite part about this recipe are the mushrooms and peas. And then you bake it with the Panko bread crumbs and the top gets crispy…doesn’t get much better than that!

Check out my tips and tricks section for more ideas and details about freezer cooking.

  • 1-1/2 pound Thin Spaghetti, Broken In Half
  • 4 Tablespoons Butter
  • 4 cloves Garlic, Minced
  • 1 pound White Mushrooms, Quartered
  • 1/2 teaspoon Salt
  • 1 cup White Wine
  • 1/3 cup Flour
  • 4 cups Turkey (or Chicken) Broth
  • 1 block 8 Ounce Cream Cheese
  • 3 cups Cooked (leftover) Turkey, Shredded Or Diced (or you can use chicken)
  • 1 cup Finely Chopped Black Olives
  • 1-1/2 cup Frozen Green Peas
  • 4 slices Bacon, Fried And Cut Into Bits
  • 1 cup Grated Monterey Jack Cheese
  • 1 cup Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • Extra Broth For Thinning
  • 1 cup Panko Bread Crumbs

Cook pasta until not quite done – al dente according to package instructions. Drain, rinse, and set aside.

In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile; it’ll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

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One thought on “Freezer cooking part two: turkey tetrazzini

  1. Pingback: Freezer cooking part three: pasta with ground meat and sour cream | Alice in Cookingland

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