Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, January 30, 2014

Ground Turkey Tetrazzini

Classic chicken tetrazzini is rich, creamy, cheesy, and very inviting. This recipe is all that—plus easy to put together by cooking the ground turkey and vegetables together and simply adding the cooked pasta and sauce to the pan once the turkey mixture is cooked.

Pour it into a dish, bake a little while, and take this warm, scrumptious, homey dish to the dinner table.

Serves 5-6

  • olive oil for oiling dish, plus 1 tbsp
  • 6 oz dry spaghetti
  • 1 tbsp unsalted butter
  • 2 tbsp flour
  • 1-1/2 cups low-sodium chicken broth
  • 1 12-oz can evaporated milk
  • 1 cup finely grated Parmigiano-Reggiano, divided
  • 1 oz cream cheese, cut into small pieces
  • sea salt
  • freshly ground black pepper
  • 1 lb ground turkey breast
  • 12 oz button mushrooms, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry white wine
  • 2 garlic cloves, finely chopped
  • 2/3 cup frozen peas, slightly thawed
  • 2 tbsp chopped flat-leaf parsley, plus more for garnish
  • 1/2 cup finely ground fresh bread crumbs
Tetrazzini Vegetables and Herbs
  1. Preheat the oven to 350° F. Lightly oil a 3-quart baking dish.
  2. Cook the spaghetti in a pot of boiling, salted water 8 minutes. Drain.
  3. Heat a saucepan over medium heat and melt the butter. Whisk in the flour and cook, whisking constantly, 2 minutes.
  4. Slowly whisk in the broth and evaporated milk. Bring to a boil, then reduce the heat to medium-low and simmer, whisking often, 5 minutes.
Sauce Beginning to Cook
  1. Remove from the heat and stir in 1/2 cup Parmigiano-Reggiano and the cream cheese until melted. Season with salt and pepper. Cover and keep warm.
  2. Heat a large, deep skillet over medium heat and add 1 tablespoon of olive oil. Add the ground turkey, mushrooms, onion, wine, and garlic and season with salt and pepper.
  3. Cook, breaking up the meat, until just cooked through and the liquid is absorbed, 10-11 minutes.
  4. Remove from the heat and stir in the cooked spaghetti, peas, parsley, and sauce.
Turkey Mixture Beginning to Cook
Cooked Turkey Mixture
  1. Pour the turkey-sauce mixture into the oiled baking dish. Scatter the fresh breadcrumbs and remaining 1/2 cup of Parmigiano-Reggiano on top.
  2. Bake until bubbly and browned on top, 25-30 minutes. Remove and let rest 5 minutes.
Tetrazzini Ready for Topping
Tetrazzini Ready to Bake 
Baked Tetrazzini
To serve, divide the tetrazzini among 5-6 shallow bowls and garnish with chopped parsley.

Ground Turkey Tetrazzini

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