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Turkey tetrazzini with cheesy breadsticks
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This is a perfect easy post-Thanksgiving meal because it includes some of your leftover turkey! Rodney Bower's turkey tetrazzini is made with Black Diamond shredded cheese, veggies and juicy turkey. Served with the perfect side dish, cheesey breadsticks, using Black Diamond shredded pizza mozzarella in the dough, and marble on top!
SERVES
6
TO
8
Ingredients
Turkey Tetrazzini
- 1 lb spaghetti
- 2 tbsp extra-virgin olive oil
- 1 lb cremini mushrooms, sliced
- 1/4 cup butter
- 5 cloves garlic, thinly sliced
- 1/2 cup white wine
- 1 cup chicken stock
- 3 tbsp all purpose flour
- 2 lb leftover boneless turkey cubes or large shreds
- 1 cup frozen peas
- Salt and pepper to season
- 2 cups Black Diamond Shredded Marble Cheese
- 1 cup Panko bread crumbs
Cheesy breadsticks
- 1 tbsp sugar
- 1 1/4 cup warm water
- 1 packet instant yeast
- 3 cups all purpose flour
- 2 tbps good olive oil
Toppings
- 2 cloves garlic, smashed
- 2 tbps unsalted butter, melted
- 1 cup Black Diamond Shredded Marble Cheese
- Season with salt and black pepper
Directions
For the Spaghetti
- Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray.
- In a large pot of boiling salted water cook the spaghetti al dente, according to directions on the box.
- Set aside for building the rest of the dish.
For the Tetrazzini
- In a large skillet over high heat, add a tbsp of olive oil and sautee the mushrooms until most of the water is cooked out. Remove and set aside
- Add one tablespoon butter to skillet, and sautee the onions for two to three minutes then the garlic until soft . Deglaze with the wine and add the mushrooms back in then reduce until there is no liquid
- Add in the rest of the butter then the flour to make a roux and cook out for three to four minutes. Slowly whisk in the stock and cream until smooth and bring to a simmer, and cook until thick.
- Toss in the cooked turkey, half the cheese, peas, and stir until combined. Swirl in the spaghetti and toss to coat. Season with salt and pepper then transfer mixture into the casserole dish
- In another bowl, add the cheese and breadcrumbs and mix together .
- Top evenly with the cheese and breadcrumb mixture, and bake until top is golden and cheese is melty, 25 minutes.
For the Cheesy Breadsticks
- While the tetrazzini cooks, in a large mixing bowl whisk together the sugar and warm water.
- Then float the yeast on top and let stand for five to 10 minutes until it starts to foam.
- Then slowly fold in the flour and salt mixing by hand then the olive oil . Knead by hand for four to five minutes. Then mix in the cheese and knead for another two to three minutes.
- Shape into a large ball and transfer back into the mixing bowl brushed with olive oil , lightly brush the dough with olive oil.
- Let stand in a warm room for a couple hours or until the dough has doubled in size.
- Punch the dough down and divide in two. Roll each half into a ball and let rest for seven to eight minutes.
- Preheat oven to 375°F and line a large baking sheet with parchment paper. Set aside.
- Smash the garlic gloves and gently melt with the butter on low heat.
- Roll each ball of dough out on a slightly floured surface. Brush with the garlic butter and top half the dough with mozzarella. Fold over the dough on itself so the cheese is covered and gently roll out again.
- Slice into 1/2 inch strip and roll with your hand to twist.
- Place them on the parchment paper and bake breadsticks in two batches– six to seven breadsticks per baking sheet.
- Bake for about 15 minutes. Or until they’ve fully risen and are golden.
- Remove from the oven and top with 1/2 cup of shredded cheese.
- Return to the oven for another five minutes or until they’ve reached your desired doneness.
To Serve
- Divide turkey terazzini and bread sticks and serve. Enjoy!
