This first week of the new year, we’re helping you change up the game when it comes to leftovers. Denise Clemons, author of “A Culinary History of Southern Delaware” shows us how to put together Turkey Tetrazzini.
Turkey Tetrazzini2 C chopped cooked turkey4 oz pasta, cooked al dente1/4 C toasted almonds3 T butter1 C sliced mushrooms1 minced shallot1/4 C flour1 C chicken broth3/4 C half & half1/4 C grated Parmesan cheese
Preheat oven to 400 F. Coat the inside of an 8 by 8-inch baking pan with nonstick cooking spray; set aside. In a dry skillet, toast the almonds over medium high, shaking often to prevent burning; set aside. Melt the butter in a saucepan over medium; sauté the shallots and mushrooms until softened. Sprinkle with flour and cook until well blended. Whisk in chicken broth followed by half & half, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Stir in almonds, pasta and turkey, tossing to combine. Spoon into prepared pan and sprinkle with cheese. Bake until golden and bubbling, about 25 minutes. Yield: 4 servings.
