Favorite Turkey Tetrazzini Recipe?
- javaandjazz Mar 5, 2009 12:21 PM
I am looking to make turkey tetrazzini this weekend, anyone have a favorite recipe? Thanks!
I cut this out of the newspaper a number of years ago. I love it.
BERNICE TRAVERS'S (sic) TURKEY TETRAZZINI
1/2 lb thin spaghetti, broken into pieces
Salt and pepper, to taste
6 tablespoons butter
1/4 lb mushrooms thinly sliced
1/4 cup flour
salt and pepper, to taste
1 cup chicken broth (or turkey)
1 cup light cream
1 tablespoon sherry
2 packed cups diced cooked turkey
1/2 cup grated parmesan cheese
1/4 cup fresh white bread crumbs, toasted (I usually just use crushed croutons)
(I've truncated the instructions.) Preheat oven to 350. Cook spaghetti and drain. In a large skillet, melt butter, cook mushrooms, stirring, for 5 minutes or until golden brown. Remove from pan. Melt the rest of the butter, whisk in flour, cook 2 min. Add broth slowly, whisking, then cream, until boiling. Cook 2 minutes, add sherry. Take pan off heat and stir in spaghetti, turkey and mushrooms. Put into casserole and sprinkle with crumbs and cheese. Bake 30 minutes until bubbling around the edges. (This freezes beautifully!)
It's what my family looks forward to most at Thanksgiving. The whole turkey thing on Thursday is just preamble to Turkey Tet at our house. Mine is similar to yours, but with some changes that have evolved over the years
I use the smallest available egg noodles instead of thin spaghetti
I add sauteed artichoke hearts -- fresh or frozen are best, but I will use canned if I need to.
I don't always use cream; sometimes milk will do.
I add grated cheddar cheese to the sauce.
I top it with Parmesan cheese, but no bread crumbs or croutons. Instead i sprinkle it with good paprika (lately smoked paprika) and slivered almonds for crunch.
Now it's confession time: sometimes, to save time, clean-up, etc., I have used canned cream of mushroom soup instead of my own bechemel sauce. I don't necessarily recommend it; I do think you sacrifice flavor. I just mention it in the interest of full disclosure. No one has ever complained.
I love the CI recipe, although in all fairness I have to admit every one of their recipes should start out with "Take out every single pot, saucepan, and skillet you own." So often I end up with a sinkful of dirty pots! But I do think they have some good stuff going on. Christopher Kimball feels a disturbance in the force when I skip one of their overly-fussy steps!!!
1 lb thin spaghetti
1 pk frozen small early peas
1/4 cup each small diced celery and white onion
2 T flour
3 T butter
salt and white pepper
1/2 tsp fresh ground nutmeng
2 cups chicken broth
1 cup half and half
11/3 cup sour cream
4 T sherry
2 cups of turkey or chicken cut into small pieces
mushrooms - crimini - 5 oz cleaned and sliced
1/4 cup grated parm - not canned
Cook the spaghetti al dente
Cook the peas briefly
Heat oven to 350 degrees
Melt about 1 T butter in a pan, soften the celery and onion add the mushrooms remove,I salt and pepper the veggies (using white pepper)
Add butter to the pan blend in flour until mixture is smooth add the half and half making a a bechamel, add salt and pepper to taste and nutmeg. Should be thick and smooth.
Add the broth, bring to a boil for 1 minute stirring constantly
Turn heat off,stir in sour cream and sherry
Add the pasta to the sauce, add the veggies
stir to cover all and then gently turn into a 2 qt casserole dish
Sprinkle with parmesean and bake until bubbly and heated through for about 35 minutes
Serves 6 nicely
Works with chicken and turkey.
I got this recipe from a Bay Area newspaper over 20 years ago, and gradually over the years changed it to be mine.