Turkey Tetrazzini

Name: Turkey Tetrazzini
Yield: Serves 8
Cuisine: American
Ingredients: 1/2 cup, fresh breadcrumbs; Pinch, table salt; 1 1/2 tablespoons, unsalted butter melted; 1 ounce, Parmesan cheese, grated (about 1/4 cup); 6 tablespoons, unsalted butter (3/4 stick), plus extra for baking dish; 8 ounces, white mushrooms, cleaned and sliced thin (3 cups); 2 , medium onions, chopped fine (1 1/2 cups); 3/4 pound, spaghetti or other long-strand pasta, strands snapped in half; 1/4 cup, unbleached all-purpose flour; 2 cups, chicken stock or canned low-sodium chicken broth; 3 tablespoons, 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

35 comments

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.

SERVES8

TIME1¾ hours

has video

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...

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