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Turkey Tetrazzini Casserole

Recipe by Ron Glanville for In Good Taste Cooking School

This is my favorite turkey left-over recipe, usually made the Saturday after Thanksgiving. I make the broth on Friday night, and then make the rest on Saturday afternoon for Saturday night supper with friends. Served with an Arugula Salad this makes a complete meal. The wine I serve is a good Oregon Riesling or Pinot Noir.

Equipment: Large Stock Pot, 3 to 4 quart large casserole, 2 quart heavy sauce pan, bowls and whisks.

Turkey Broth:

Strip turkey carcass of meat, and reserve meat in a separate bowl. Break up the turkey carcass retaining the bones and scraps, so that you have leg bones, thigh bones, breast bone, and the back all of which will easily fit into the stock pot.

1 yellow onion, chopped

5 stalks celery, chopped

2 carrots, peeled and chopped

1 teaspoon thyme

1 Tablespoon butter

1 Tablespoon olive oil

1 Bay leaf

Water to cover

White Sauce:
5 tablespoons unsalted butter
1/4 cup all purpose flour
4 cups of Turkey broth (you can use canned if you do not wish to make the broth)
Salt and pepper to taste

Additional Ingredients:
10 ounces spaghetti, Linguine or Penne; cooked to al dente (follow package directions)

3 cups coarsely chopped cooked turkey
1 cup cooked peas (if using frozen, they are already blanched, just thaw and use)

Topping:
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

1 Tablespoon butter (additional butter to dot the top of the casserole)

To make the broth:

In the stock pot, heat over medium heat the olive oil and butter. When hot add the onion, celery, and carrot and sauté until soft, about 4 minutes. Add the turkey carcass, bay leaf and cover with water (water should exceed 5 cups). Bring to a boil, reduce the heat and simmer for 45 minutes or up to an hour.  (This broth can be used for making soup also). Strain the broth from the bones and reserve. Discard the bones. If you are not going to use the broth immediately, chill the broth quickly by placing the bowl with the broth into a larger bowl containing ice cubes and water, and then refrigerate. This stock will stay good for about 1 week refrigerated. It may also be frozen and will last about a month.

To make the sauce:

In a large heavy saucepan heat the butter over moderate heat, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. While whisking, gradually add the broth. Bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. The mixture should have thickened to a consistency of very heavy cream. Season to taste.

Preheat the oven to 375°F, and butter the casserole dish.

In a large bowl combine the pasta, the white sauce, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole.

In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the tablespoon butter, cut into bits.  Place the casserole on a baking sheet to avoid boiling over.

Bake the Tetrazzini in the middle of a preheated oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Remove from oven and let cool about 10 minutes before serving.