FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

TURKEY TETRAZZINI

American Classics by Editors of Cook's Illustrated Magazine
Tetrazzini is also great with leftover chicken. Using a shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don't skimp on the salt and pepper; this dish needs aggressive seasoning. (See also Chicken Tetrazzini Facts & Trivia)
SERVES 8

INGREDIENTS

    TOPPING
    • 1/2  cup fresh bread crumbs
    • Pinch salt
    • 1½  tablespoons unsalted butter, melted
    • 1/4  cup grated Parmesan cheese

    FILLING
    • 6  tablespoons unsalted butter, plus extra for greasing baking dish
    • 8  ounces white button mushrooms, cleaned and sliced thin
    • 2  medium onions, chopped fine
    • Salt and ground black pepper
    • 3/4  pound spaghetti or other long-strand pasta, strands snapped in half
    • 1/4  cup flour
    • 2  cups homemade chicken stock or canned low-sodium chicken broth
    • 3  tablespoons dry sherry
    • 1/4  cup grated Parmesan cheese
    • 1/4  teaspoon grated nutmeg
    • 2  teaspoons juice from 1 lemon
    • 2  teaspoons minced fresh thyme leaves
    • 2  cups frozen peas
    • 4  cups leftover cooked boneless turkey or chicken meat, cut into 1/4-inch pieces
     

DIRECTIONS

1. FOR THE TOPPING: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the bread crumbs, salt, and butter in a small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with Parmesan in a small bowl. Set aside.

2. FOR THE FILLING: Increase the oven temperature to 450 degrees. Heat 2 tablespoons butter in a large skillet over medium heat until the foaming subsides; add the mushrooms and onions and saute, stirring frequently, until the onions soften and the liquid from the mushrooms evaporates, about 10 to 12 minutes. Season with salt and ground black pepper to taste; transfer to a medium bowl and set aside.

3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta and cook until al dente. Reserve 1/4 cup cooking water, drain the spaghetti, and return to the pot with reserved liquid.

4. Melt 4 tablespoons butter in a clean skillet over medium heat. When the foam subsides, whisk in the flour and cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add the chicken stock. Turn the heat to medium-high and simmer until the mixture thickens, 3 to 4 minutes. Off heat, whisk in the sherry, Parmesan, nutmeg, lemon juice, thyme, and 1/2 teaspoon salt. Add the sauce, sauteed vegetables, peas, and meat to the spaghetti and mix well; adjust seasonings to taste

5. Turn the mixture into a buttered 9 by 13-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with the reserved bread crumbs, and bake until the bread crumbs brown and the mixture is bubbly, 13 to 15 minutes.
Serve immediately.
 

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

RELATED RECIPES

  Turkey Recipes pg 2   |   Turkey Cafe Meatloaf   |   Turkey and Dill Meatloaf   |   Stuffed Turkey Breast   |   Stuffed Turkey Breast Italian Style   |   Stuffed Turkey Tenderloins   |   Tarragon Grilled Turkey Breast   |   Turkey Bean Tater Tot Casserole   |   Turkey with Blueberry Pan Sauce   |   Turkey Breast Diane   |   Turkey Breast Provencal w/Vegetables   |   Turkey Chili   |   Turkey Cranberry Dressing Casserole   |   Turkey and Cranberry Hash   |   Turkey Cutlet Cranberry Pomegranate   |   Turkey Cutlets w/Sun Dried Tomatoes   |   Turkey Cutlets, Peas & Spring Onions   |   Turkey Divan   |   Turkey, Green Chile Scalloped Potatoes   |   Turkey and Ham Casino   |   Turkey Meatballs   |   Turkey Meatballs with Cashew Nuts   |   Turkey Meat Loaf   |   Turkey Meatloaf (Light & Dark)   |   Turkey Mini Loaves, Red Pepper Sauce   |   Turkey Medallions w/Sauteed Peppers   |   Turkey Parmesan   |   Turkey Patties   |   Turkey Pot Pie   |   Turkey and Rice Casserole   |   Turkey Rice Parmesan   |   Turkey and Rice Quiche   |   Turkey Roulade, Red Pepper Sauce   |   Turkey, 7 Grain Bread Squash Stuffing   |   Turkey Sloppy Joes   |   Turkey Spiral   |   Turkey Stir Fry   |   Turkey Stuffed with Brussels Sprouts   |   Turkey and Stuffing Casserole   |   Turkey Sweet Potato Casserole   |   Turkey Tenderloin with Olives   |   Turkey Tetrazzini   |   Turkey Tostadas   |   Turkey Yakitori  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages