Turkey Tetrazzini, America's Test Kitchen
Does anyone have the ATK's turkey tetrazzini recipe? Not the one made in the skillet, but the one made in the oven. I made it a few years ago but I don't have the recipe on me. (And I'm not a member of cook's illustrated). Thanks for any help!
I know this isn't what you asked for, but I had to share.
This recipe ran in Saveur magazine in 1997. It is a staple in our house. I think we look forward to it more than the bird itself. it is rich delicious and has none of those green vegetable things.
"This creamy noodle dish, named for Italian coloratura Luisa Tetrazzini (1871-1940), is said to have originated in San Francisco. Whether it was first made with turkey or with chicken is debated, however. This is Anne Jaindl’s recipe.
1/2 pound wide egg noodles (like pappardelle, the name, appropriately, derives from the verb “pappare,” to gobble up.)
8 tablespoons butter (plus more for baking dish)
1/2 pound white mushrooms, sliced
6 tablespoons flour
salt, freshly ground pepper
3 cups turkey stock, warmed
1-1/3 cups heavy cream
1/3 cup dry sherry
1/4 teaspoon freshly ground nutmeg
3 cups coarsely chopped cooked turkey
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Bring a large pot of salted water to a boil. Add noodles and cook until just tender. Drain and set aside
2. Preheat oven to 375℉. Melt 2 tbs. butter in a large skillet over medium high heat. Add mushrooms and saute until lightly browned, 3-5 minutes. Add turkey and remove from pan, set aside.
3. Melt remaining 6 tbs. better in same skillet over medium low heat. Sprinkle with flour, season with salt and pepper and cook, stirring, for 2 minutes. Then gradually add stock, whisking constantly. Increase heat to medium and simmer until sauce thickens, about 7 minutes. Add cream, sherry and nutmeg, adjust seasoning with salt and pepper.
4. Place noodles in a lightly buttered medium baking dish (about 9” X 12”). Spoon turkey and mushrooms over noodles, top with sauce and sprinkle with cheese. Bake in oven until sauce is bubbly, about 30 minutes. Heat broiler and brown for 3-5 minutes. Serve warm."
Here it is paraphrased.
1/2 c fresh breadcrumbs
Pinch table salt
1 1/2 T melted unsalted butter
1/4 cup grated Parmesan cheese
6 T unsalted butter, plus extra for baking dish
3 cups white mushrooms , sliced thin
2 medium onions , chopped fine
Table salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, snapped in half
1/4 cup all-purpose flour
2 cups chicken stock
3 T dry sherry
3 ounces Parmesan cheese , grated (about 3/4 cup)
1/4 teaspoon fresh grated nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces
Mix the 1st 3 ingredients for the topping, bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese.
For filling, preheat onions to 450 degrees, saute onions and mushrooms in butter until soft 12-15 minutes. Season with S & P and set aside. BOil noodles to al dente. Reserve 1/4 c of water and drain.
Make a roux with the butter and flour and cook until golden. Whisk in chicken stock and cook over medium high until thickened. Whisk seasonings. Add peas, reserved sauteed veggies, noodles and turkey. Put in a 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.