Turkey Tetrazzini with Wisconsin Parmesan

There's nothing mundane about this rich and warming dish, which is named for Luisa Tetrazzini, a renowned Italian soprano in the early 20th century who liked to eat well. With the woodsy flavor of mushrooms, buttery and nutty overtones of Parmesan and the fresh richness of milk, tetrazzini can grace the fanciest table. But, lucky for us, we can make it from leftover turkey.

Servings: 8

Ingredients

• 8 ounces uncooked long spaghetti, broken in half
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup chicken stock
• 3 cups chopped cooked chicken or turkey
• 1 (2-ounce) can mushrooms, drained
• 1/4 cup pimiento strips
• 3/4 cup (about 3 ounces) grated Parmesan cheese, divided

Instructions

1. In a large saucepan, cook the spaghetti according to the package directions; drain.
2. Stir in 1 tablespoon of the butter until the butter is melted; set aside.
3. Heat the oven to broil.
4. In a 3 quart saucepan, melt 2 tablespoons of butter; stir in the flour, salt, paprika, celery salt and pepper.
5. Remove from the heat; gradually stir in milk and stock. Cook over medium heat, stirring constantly, until thickened.
6. Add the chicken or turkey, mushrooms, pimiento, spaghetti, and 1/4 cup of the cheese; heat thoroughly.
7. Place the mixture on an ovenproof platter or shallow casserole; sprinkle the remaining 1/2 cup of cheese over the top.
8. Broil about 3 inches from the heat until lightly browned.

Notes

Recipe and photo used with permission from: Dairy Farmers of Wisconsin