Appears in Cook's Illustrated November/December 1998, America's Test Kitchen TV
Our Turkey Tetrazzini bakes in just 15 minutes, so the twice-cooked turkey isn’t dry and flavorless.
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...