Turkey Tetrazzini
By America's Test KitchenPublished on November 19, 2012
Time
1¾ hours
Yield
Serves 8
Ingredients
½ cup fresh breadcrumbs Pinch table salt 1 ½ tablespoons unsalted butter melted1 ounce Parmesan cheese , grated (about ¼ cup)6 tablespoons unsalted butter (¾ stick), plus extra for baking dish8 ounces white mushrooms , cleaned and sliced thin (3 cups)2 medium onions , chopped fine (1 ½ cups)¾ pound spaghetti or other long-strand pasta, strands snapped in half¼ cup unbleached all-purpose flour 2 cups chicken stock or canned low-sodium chicken broth3 tablespoons dry sherry 3 ounces Parmesan cheese , grated (about ¾ cup)¼ teaspoon fresh grated nutmeg 2 teaspoons lemon juice from 1 small lemon2 teaspoons minced fresh thyme leaves 2 cups frozen peas 4 cups leftover cooked boneless turkey meat or chicken meat, cut into ¼-inch pieces
Before You Begin
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.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
- Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
- 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. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. 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. 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.
for the topping
for the filling
for the sauce
Time
1¾ hoursYield
Serves 8Ingredients
Topping
½ cup fresh breadcrumbs
Pinch table salt
1 ½ tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about ¼ cup)
Filling
6 tablespoons unsalted butter (¾ stick), plus extra for baking dish
8 ounces white mushrooms , cleaned and sliced thin (3 cups)
2 medium onions , chopped fine (1 ½ cups)
¾ pound spaghetti or other long-strand pasta, strands snapped in half
2 cups chicken stock or canned low-sodium chicken broth
3 tablespoons dry sherry
3 ounces Parmesan cheese , grated (about ¾ cup)
¼ 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 ¼-inch pieces
Ingredients
Topping
½ cup fresh breadcrumbs
Pinch table salt
1 ½ tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about ¼ cup)
Filling
6 tablespoons unsalted butter (¾ stick), plus extra for baking dish
8 ounces white mushrooms , cleaned and sliced thin (3 cups)
2 medium onions , chopped fine (1 ½ cups)
¾ pound spaghetti or other long-strand pasta, strands snapped in half
2 cups chicken stock or canned low-sodium chicken broth
3 tablespoons dry sherry
3 ounces Parmesan cheese , grated (about ¾ cup)
¼ 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 ¼-inch pieces
Ingredients
Topping
½ cup fresh breadcrumbs
Pinch table salt
1 ½ tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about ¼ cup)
Filling
6 tablespoons unsalted butter (¾ stick), plus extra for baking dish
8 ounces white mushrooms , cleaned and sliced thin (3 cups)
2 medium onions , chopped fine (1 ½ cups)
¾ pound spaghetti or other long-strand pasta, strands snapped in half
2 cups chicken stock or canned low-sodium chicken broth
3 tablespoons dry sherry
3 ounces Parmesan cheese , grated (about ¾ cup)
¼ 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 ¼-inch pieces
Why This Recipe Works
Most recipes for turkey Tetrazzini call for a béchamel sauce, in which milk is added to a roux (a paste made from fat and flour that is cooked on the stovetop). In switching to a velouté, which is based on chicken stock rather than milk, we brightened up the texture and the flavor of our turkey Tetrazzini recipe. We also used less sauce than most recipes call for, giving the other ingredients a chance to express themselves. Still looking for brighter flavor, we spruced things up with a shot of sherry and a little lemon juice and nutmeg.
Before You Begin
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.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
- Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
- 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. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. 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. 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.
for the topping
for the filling
for the sauce
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