A creamy turkey and mushroom pasta bake for the inevitable leftovers. Tetrazzini was created by Italian immigrants to the USA adapting family recipes to local conditions and evolving tradition. We like this.
Wine Suggestion: Given this is American in origin we opened a Californian Chardonnay, the Cline Chardonnay from the Sonoma Coast. The richness of fruit and hints of oak were a great match.
Turkey Tetrazzini – serves 4
- 200g chestnut mushrooms, sliced
- 200g spaghetti
- 50g butter plus a bit extra for frying the mushrooms
- 2tbsp flour
- 250ml hot chicken stock
- a few drops of Tabasco
- 1 egg yolk
- 1 tbsp dry sherry
- 3 tbsp single cream
- 300g cooked turkey
- 4 tbsp grated Parmesan
Preheat the oven to 180C.
Start by frying the mushrooms in a little butter until softened and browned. Remove from the heat and set aside.
Cook the spaghetti in a large pan of boiling salted water for the time indicated on the pack.
Meanwhile, make your white sauce. Melt the butter in a saucepan, add the flour and stir and cook for a minutes or so. Gradually whisk in the hot chicken stock until smooth and thickened. Remove from the heat and whisk in the tabasco, egg yolk, sherry and cream, then stir in the cooked turkey and mushrooms.
Layer the cooked spaghetti with the turkey mixture in a ovenproof dish, finishing with a layer of spaghetti and the Parmesan sprinkled over.
Bake in the oven for 25 minutes or until piping hot and bubbling. Put briefly under a hot to crisp up the spaghetti on top if needed.
Serve with a green salad.
(Original recipe by Lulu Grimes in Olive Magazine, January 2008)
Jono & Jules do food & wine 
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