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1
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the vegetable oil cooking spray.
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2
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.
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3
(The pasta will absorb the liquid from the sauce as it finishes cooking in the oven.)
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4
Drain, rinse with cold water to stop the cooking, drain again, and set aside.
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5
Melt 2 tablespoons butter in a large skillet over medium-high heat and add the turkey.
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6
Cook, breaking up the meat into large clumps, until it is cooked through, about 10 minutes.
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7
Season it with a little salt and pepper.
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8
Remove the meat with a slotted spoon to drain any excess liquid from the meat.
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9
Let the pan cool a bit, then add the remaining butter and melt it over medium heat.
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10
Add the flour and whisk to combine.
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11
Whisk constantly until the flour has cooked but not browned, about 2 minutes.
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12
Add the milk slowly, whisking to avoid creating any lumps.
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13
Add the chicken stock, cayenne, and nutmeg and cook, stirring frequently, until the mixture begins to thicken, about 5 to 10 minutes.
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14
Stir in the sage and season with some salt and pepper.
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15
Fold in the turkey and pasta, making sure it is all well coated with the sauce.
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16
Pour into the prepared pan.
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17
To make the topping, combine the bread crumbs and Parmesan and moisten with the melted butter.
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18
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.
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19
Let rest for 10 minutes before serving.
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20
You can also fill 8 individual greased 10 to 12-ounce ramekins with the tetrazzini and topping.
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21
These will bake in about 20 minutes.
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22
These can be frozen: Make sure they are cool, then add 1 tablespoon milk, chicken stock, or water to each ramekin.
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23
Wrap them well in plastic wrap and put them into the freezer.
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24
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.
