Turkey Tetrazzini

Turn Cooked Poultry Into This American Standard

Tetrazzini
Luisa Tetrazzini

Now tell me, if this dish is honoring opera diva, Luisa Tetrazzini, would you not want to get curious?!

In my childhood tetrazzini was a standard dish often after high holiday season turkey roasts. It’s got all the happies—creamy, chewy, crunchy,  cheesy, herby, with a snort of sherry to take it over the top!

Today turkey is sold in packaged parts to better enjoy it anytime of year. I enjoy using any poultry; try leftover rotisserie chicken and make this classic for a crowd.

INGREDIENTS:

  • breadcrumbs- 1/2 cup fresh 
  • salt- 1/4 tsp
  • butter- 2 TBS, melted
  • Parmesan cheese- 1/4 cup

  • butter- 8 TBS, divided
  • mushrooms- 8 ounces, (3 cups), thinly sliced
  • onions- 2 medium, (1 1/2 cups), chopped fine
  • salt- 1 tsp
  • pepper- 1/2 tsp
  • spaghetti- 12 oz, snapped in half 
  • flour- 1/4 cup
  • chicken stock- 2 cups
  • dry sherry- 3 TBS 
  • Parmesan cheese- 3/4 cup
  • nutmeg, 1/4 tsp
  • lemon juice- 2 tsp
  • thyme, fresh- 2 tsp, minced
  • peas- 2 cups, frozen 
  • turkey- 4 cups, cooked, or chicken, 1/4-inch dice

INSTRUCTIONS:

Turkey a lá King

  1. Preheat oven to 350 degrees. Combine breadcrumbs, salt, and butter in a small heat proof dish and bake for 15-20 minutes, until golden. Cool and mix with cheese and set aside.
  2. Add 2 TBS. butter to large skillet and when hot add mushrooms and onions. Sauté 12 to 15 minutes until mushrooms begin to color. Season with the salt and pepper; transfer to a bowl and set aside.
  3. Cook pasta until al dente. Reserve a 1/4 cup cooking water, drain spaghetti, and return to pot adding back the reserved liquid.
  4. Increase oven temperature to 450 degrees.
  5. Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.
  6. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes.
  7. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste.
  8. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately. 

– Recipe based on original at America’s Test Kitchen

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