Food Network: Turkey Tetrazzini Crisp

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Turkey Tetrazzini Crisp
Recipe courtesy George Duran

Ingredients
Vegetable oil cooking spray
1 pound short pasta, such as rotini or gemelli
Kosher salt
6 tablespoons unsalted butter
2 pounds ground turkey
Freshly ground black pepper
4 tablespoons all-purpose flour
1 quart whole milk
2 cups chicken stock
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg

1 small bunch fresh sage, leaves chopped

Topping:
1 1/2 cups panko (Japanese) bread crumbs, or regular bread crumbs
1/2 cup grated Parmesan
3 tablespoons unsalted butter, melted

Instructions
Preheat the oven to 350 degrees F. Spray a 13 by
9-inch pan with the vegetable oil cooking spray.

Cook the pasta in plenty of boiling, salted water until it has softened a bit but
is still not quite cooked all the way through. (The pasta will absorb the liquid

from the sauce as it finishes cooking in the oven.) Drain, rinse with cold water
to stop the cooking, drain again, and set aside.

Melt 2 tablespoons butter in a large skillet over medium-high heat and add the
turkey. Cook, breaking up the meat into large clumps, until it is cooked through,
about 10 minutes. Season it with a little salt and pepper. Remove the meat with a
slotted spoon to drain any excess liquid from the meat.

Let the pan cool a bit, then add the remaining butter and melt it over medium
heat. Add the flour and whisk to combine. Whisk constantly until the flour has
cooked but not browned, about 2 minutes. Add the milk slowly, whisking to avoid
creating any lumps. Add the chicken stock, cayenne, and nutmeg and cook, stirring
frequently, until the mixture begins to thicken, about 5 to 10 minutes. Stir in
the sage and season with some salt and pepper. Fold in the turkey and pasta,

making sure it is all well coated with the sauce. Pour into the prepared pan.

To make the topping, combine the bread crumbs and Parmesan and moisten with the
melted butter. Spread topping evenly over the tetrazzini, put the pan into the
oven, and cook until the top is golden brown and the mixture is bubbling, about 30
minutes. Let rest for 10 minutes before serving.

You can also fill 8 individual greased 10 to 12-ounce ramekins with the tetrazzini
and topping. These will bake in about 20 minutes. These can be frozen: Make sure
they are cool, then add 1 tablespoon milk, chicken stock, or water to each
ramekin. Wrap them well in plastic wrap and put them into the freezer. Poke a hole
in the plastic wrap and microwave on defrost for 5 minutes, then microwave on high
heat for about 8 to 10 minutes or until the tetrazzini is hot and bubbling.