Turkey is certainly a common sight at holiday dinner tables this time of year, but there’s really no reason we shouldn’t be eating it year-round. Properly prepared, turkey breast is a versatile, low-fat meat whose subtle flavor and healthiness is easily reversed by comfort-food recipes. As an example, I offer my version of Tetrazinni, a dish named after an opera star (how can you go wrong) and chock-full of creamy, cheesy, pasta-y goodness. Pass the statins, please!
1/4 cup butter
1/2 cup unbleached all-purpose flour
1/4 cup white wine
2-1/2 cups chicken stock
1 cup half & half
1-1/2 teaspoons salt
2 tablespoons olive oil
1 medium onion, thinly sliced
1 pound cremini mushrooms, halved
1 pound cooked turkey breast, cut into 1-inch chunks
1 pound spaghetti, cooked al dente
1 cup almonds, toasted
2 ounces finely grated (using this kind of grater) Parmesan cheese (about 2 cups)
Melt butter in medium saucepan over medium flame; whisk in flour. Cook, stirring constantly, 1-2 minutes, until raw flour aroma goes away. Whisk in wine, cook for 30 seconds, then whisk in stock & half & half, & salt. Bring back to simmer. Remove from heat and cover.
In large nonstick skillet, sauté onions in 2 tablespoons olive oil over medium flame until just softened, about 3-4 minutes. Add mushrooms and sauté, stirring often, until mushrooms are slightly browned, about 5-8 minutes.
Combine cream sauce, mushroom-onion mixture, turkey, spaghetti, & almonds in large bowl and stir well. Place in buttered 13×9-inch glass baking dish and top with Parmesan cheese. Bake in 400º oven for 30 minutes. Allow to cool for 5 minutes before serving.