I made a 20-pound turkey last week for our Cohort Christmas celebration (recipe coming soon), and even with 20 people in attendance, there was A LOT leftover. I gave as much as I could away, but even then, I had more turkey than I could handle on its own, hence the tetrazzini.
1 tablespoon olive oil
1/4 cup chopped onion
1 stalk of celery, chopped
1 clove of garlic, minced
4 oz. Gruyere (about 2 cups grated)
4 oz. fontina (about 2 cups grated)
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 can cream of mushroom soup
1/2 cup turkey broth (or chicken broth)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups turkey, pulled apart into bite-size pieces
12 oz. dry spaghetti, cooked according to package directions
1/3 cup breadcrumbs
1/3 cup parmesan cheese
Preheat oven to 350 degrees.
Chop celery and onion, and sauté on low heat with a tablespoon of olive oil for about 10 minutes.
Add garlic, and continuing sautéing for another few minutes. Remove from heat.
Grate cheese and set that aside as well.
Time to start the roux - equal parts of butter and flour. Once the butter is melted (on very low heat), gradually sprinkle in flour, stirring constantly. This will be the base for your creamy, cheesy sauce.
Slowly add milk while stirring.
Stir in cream of mushroom, broth, salt, and pepper. Turn temperature to medium-low heat.
Add cheese gradually, and stir until melted.
Add in celery mixture.
Fold in turkey.
Add the cooked spaghetti, and gently toss until coated in the sauce.
Transfer the pasta to a greased 9x11 glass dish.
Combine breadcrumbs and parmesan, and sprinkle on top of the pasta.
Cover with foil, and bake for 30 minutes.
Sending you love from my kitchen.