This pasta casserole is so outrageously good we spend all year patiently waiting for the next turkey roast just so we can make it. It keeps quite well in the fridge, so we always make a big batch, have it once for dinner and twice for lunch. Like any proper casserole, the leftovers are even tastier than when it comes out fresh from the oven.
Cheese: The recipe calls for cream cheese. Get it from a cheese shop instead of a grocer if you have that option. Cheddar is also a good choice, but cream cheese provides a better texture.
Butter: One tablespoon of butter should be chilled, cut into small pieces and kept in the fridge until the step requiring it.
Reheating: We like to warm this low and slow. 300 for about 30 min in a small covered casserole dish does the job.
12 oz dry spaghetti
8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and the last one 1 Tbsp of butter chilled
300g mushrooms sliced
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 cup flour
2 cups chicken (or turkey) broth reduced sodium
1/4 cup dry sherry (or vermouth or dry white wine) 1 cup heavy cream
4 oz cream cheese, about 100g.
1 cup defrosted peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh Italian bread crumbs
3 cups of leftover turkey
1. Preheat oven to 375 degrees. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water. Butter your casserole dish. In a separate bowl, combine bread crumbs and 1/3 cup parmesan. Set aside.
2. Cook the mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until most of the liquid from the mushrooms has cooked off, 5-7 minutes. Add garlic and thyme cook until aromatic. About 1 minute.
3. Lower the heat and stir the flour into the mushroom and onion mixture. Fry another minute while you keep stirring. Melt 4 tbsp of butter in the pan and stir into the mix, fry another couple of minutes. Gradually add sherry into the pan, stirring the mixture until absorbed. Slowly whisk in chicken broth. Gradually add 1 cup of heavy cream. Bring to a simmer and let simmer for 5 minutes, stirring constantly.
4. Now is a good time to start to add your pasta to the pot of hot water. Follow the pasta instructions and make sure to cook it al dente. The spaghetti we use cooks for 9 minutes.
5. Gradually add cream cheese to your cream sauce, stirring until completely dissolved. Add pinch of nutmeg and lemon juice. Taste your sauce to see if it needs salt, then add salt and pepper to taste.
6. By now your pasta should be done cooking. Drain in a colander but do not rinse. In a large bowl combine the pasta, sauce, peas and 1/3 cup parmesan cheese. Transfer the mixture to your casserole dish. Cover the top of your casserole, evenly sprinkle the bread crumb and cheese mixture. The chilled 1 tbsp of butter should be cut into small bits, then used to dot the top of the casserole.
7. Bake the Tetrazzini at 375°F in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
(- √ ®)