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turkey tetrazzini

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Turkey

Dad's Day Turkey Tetrazzini

My father grew up in New York City during the Depression. He discovered Chinatown at an early age, the beginning of his love affair with noodles. When I was a kid, we'd take the subway downtown to eat lo mein in tiny basement restaurants on Mott Street.

Ingredients

  • 1/2 pound organic linguini
  • 1/2 pound organic Crimini mushrooms, cleaned and sliced
  • 4 tablespoons organic unsalted butter, divided use
  • 4 tablespoons AP unbleached flour
  • 2 cups homemade chicken stock
  • 3 cups cooked turkey breast, chopped or shredded into bite-sized pieces
  • 1/2 cup organic cultured sour cream (I used "Wallaby")
  • 2 tablespoons Madiera
  • Kosher salt and ground pepper to taste
  • 1 cup freshly grated parmesan, divided use
  • 4 ounces sliced, fresh organic mozzarella (I used Whole Foods "ovoline")
  • 1/2 cup panko breadcrumbs
  • Sweet Hungarian paprika

Directions

  • Bring pasta water to boil in large pot. Heat stock in microwave 90 seconds. In large skillet over medium heat, melt 3 T. of butter and saute mushrooms until slightly crispy, about 5 minutes. Whisk in the flour, cook, stirring for 2 minutes, and add the hot stock. Stir stock until sauce becomes thick enough to coat the back of a wooden spoon, about 5 minutes. Turn heat down to simmer.
  • Preheat oven to 350 degrees. Add the turkey to simmering sauce. Once the pasta water is boiling, add salt, break the linguini in half and cook until al dente, 5 minutes. Drain pasta and add to simmering sauce. Stir and cook 2 minutes. Turn off heat.
  • Stir in the sour cream and Madiera. Correct seasoning. Add 1/2 cup parmesan, mix well and turn pasta into a 9 X 11 glass or ceramic casserole dish. Place mozzarella slices on top of pasta. Mix remaining parmesan with panko and sprinkle evenly over casserole. Dot with small bits of remaining 1 T. of butter. Dust with a sprinkling of paprika for my Hungarian Dad. Bake 25 minutes.

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