Turkey Tetrazzini
From Tim Graham, chef at Twain in Logan Square
Serves:6 to 8
Active time:1 hour
Total time:1 hour 45 minutes
| Olive oil | |
| 1 | Medium yellow onion, thinly sliced |
| 4 | Cloves garlic, thinly sliced |
| Salt and pepper | |
| 1 lb. | Cremini mushrooms, sliced |
| 2 Tbsp. | Chopped parsley |
| 1 Tbsp. | Chopped sage |
| 1 tsp. | Chopped rosemary |
| Zest of half an orange and half a lemon | |
| ¼ tsp. | Grated nutmeg |
| 4 cups | Low-sodium turkey stock (or chicken stock) |
| 8 Tbsp. | Butter, plus more for greasing |
| ½ cup | Flour |
| ⅔ cup | White wine |
| 1 cup | Whole milk |
| 4 cups | Cooked shredded leftover turkey (or rotisserie chicken) |
| 1 lb. | Tricolored rotini, cooked until just al dente |
| ½ cup | Panko breadcrumbs |
| ½ cup | Grated Parmesan |
| ½ cup | Roughly chopped toasted pecan |
1. Heat the oven to 350 degrees. Coat a large sauté pan with oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, salt, and pepper and cook for 2 minutes. Add mushrooms and a pinch of salt and cook until the mushrooms start to release their liquid, then add herbs, citrus zest, and nutmeg. Stir until combined, remove from heat, and set aside.
2. Heat stock in a small pot. Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and stir constantly for 3 minutes to make a roux that resembles wet sand. Add wine and cook until reduced, about 3 minutes.
3. Whisking constantly, add hot stock to the roux, along with a large pinch of salt and a large pinch of pepper. Stir until thoroughly mixed and let mixture simmer for 3 minutes. Add mushroom mixture, milk, and turkey and bring sauce back to a simmer.
4. Fold fusilli into sauce until coated, then transfer to a buttered 9-by-13-inch casserole dish. Smooth out with a spoon. Combine the panko and Parmesan and sprinkle over the top. Bake until bubbling and a crust has formed, about 30 minutes. Broil on high for 3 minutes to further brown the crust if desired. Top with pecans and serve.