Every year, while everyone else was having their sandwiches with turkey and stuffing and cranberry relish, my mom’s go-to dish for the Friday after Thanksgiving was turkey tetrazzini. We never had it any other time. And it was delicious. This isn’t something you’ll see much (if any) of in Italy, but it’s true Italian-American comfort food!
- 2 c. mixed fresh mushrooms. Sliced or torn. You can add a small amount of reconstituted porcini mushrooms if you want a deeper flavor.
- About 2-3 tbsp olive oil
- About 3 c. shredded leftover dark meat turkey.
- 2 cloves garlic, thinly sliced
- 1 c. white wine
- 1 1b spaghetti
- 2 1/4 c. heavy cream
- 1 1/2 c/ grated parmigiano reggiano
- 5-6 medium basil leaves
Add the olive oil to a saute pan. Brown the turkey a little over low heat. Then add the mushrooms and garlic to the pan. Season with salt and pepper. Cook for 2-3 minutes, then add the wine. Simmer until the liquid reduces by about one-third. Add the cream and bring to a boil. Turn off the heat.
Prepare the spaghetti in salted water and drain.
Add the spaghetti to the warm mushroom and cream mixture. Mix well. Stir in one cup of the cheese. Mix well again. Tear the basil leaves and mix in. Season with salt and pepper to taste.
Place all of the contents into a baking dish. Sprinkle with the remaining 1/2 c of cheese. Bake in a preheated 400 degree oven until the dish is bubbling and the top is browned, about 30-40 minutes.
If you like, add more grated cheese and drizzle with olive oil when serving.