Turkey Tetrazzini

Turkey Tetrazzini Recipe with Mushrooms and Sherry from China

Region / culture: China | Servings: 8

Introduction

Turkey Tetrazzini is a classic American dish that is perfect for using up leftover turkey or chicken. This creamy pasta casserole is a comforting and delicious meal that is sure to please the whole family.

History

Turkey Tetrazzini is named after the Italian opera singer Luisa Tetrazzini, who was known for her performances in San Francisco in the early 20th century. The dish was created in her honor and has since become a popular comfort food in the United States.

Ingredients

Sauce

0.75 cup butter or margarine
0.75 cup flour
3 tsp salt
0.13 tsp nutmeg
1 qt (946 ml) milk
4 egg yolks
1 cup heavy cream
0.5 cup dry sherry

Turkey broth

1 turkey carcass
3 cup water
3 parsley sprigs
2 carrots, pared and halved
3 celery tops, regular or Chinese
2 onions, halved, red or white only
2 tsp salt
10 black peppercorns
1 bay leaf

Casserole

1 (1 lb (454 g)) package thin spaghetti
6 cup leftover cooked turkey or cooked chicken, cut into 1.5 inch pieces
2 (6 oz (170 g)) cans whole mushrooms, drained
1 (8 oz (227 g)) package sharp cheese (cheddar, swiss, colby, parmesan, or asiago), grated (2 cup)

How to prepare

Turkey stock

Break up the carcass and place it in a stock pot with water, parsley sprigs, carrots, celery tops, onions, salt, black peppercorns, and bay leaf.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 2 hours.
Strain the stock and boil it gently, uncovered, until it reduces to 2 cups. This step can be done ahead of time.

Sauce

Melt butter in a large saucepan. Remove from heat and mix in flour, salt, and nutmeg until smooth.
Gradually add milk and stock or broth, stirring constantly. Bring the mixture to a boil.
Boil for 2 minutes or until slightly thickened.
Using a wire whisk, beat the egg yolks in a small bowl with the heavy cream. Stir in a little of the hot mixture.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce is hot. Do not boil.
Remove from heat and stir in the sherry.
Meanwhile, in a large stockpot, bring 6 qt (5.68 liters) of water to a boil. Add 2 tbsp of salt and the spaghetti. Cook as directed on the label and drain in a colander.
Return the spaghetti to the kettle and add 2 cups of sauce. Toss lightly until the spaghetti and sauce are well combined.
Combine the turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
Divide the spaghetti in half and place it in two 12 x 8 x 2-inch baking dishes, arranging it around the edges. Spoon half of the turkey mixture into the center of each dish.
Reserve the remaining sauce for later use. Sprinkle cheese over the spaghetti in each dish. Cover with foil and refrigerate for 1 hour or overnight.

To bake

Line one of the baking dishes with foil and assemble the casserole as directed.
Fold the foil over to seal and freeze it right in the dish.
When frozen, lift out the foil and remove the dish from the freezer.
To serve, unwrap the casserole, return it to the casserole dish, and let it stand for 1 hour to thaw.
Bake, covered, for 1 hour at 350°F (177°C) or until bubbly. The above preparation makes a company-attractive casserole. Serve hot and plain or with other main dishes.

Variations

Use leftover chicken instead of turkey.
Add in extra vegetables such as peas, carrots, or bell peppers.
Use a different type of cheese such as cheddar or mozzarella.

Cooking Tips & Tricks

Make sure to cook the spaghetti al dente, as it will continue to cook in the oven.

- Be sure to stir the sauce constantly to prevent it from burning or sticking to the pan.

- Feel free to add in extra vegetables or herbs to customize the dish to your liking.

Serving Suggestions

Serve Turkey Tetrazzini with a side salad and garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the spaghetti al dente to prevent it from becoming mushy in the casserole.

- Make sure to constantly stir the sauce to prevent it from burning or sticking to the pan.

Ingredient Substitutions

You can use chicken broth instead of turkey broth.

- You can use half-and-half instead of heavy cream.

Make Ahead Tips

You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking.

Presentation Ideas

Garnish the casserole with fresh parsley or grated cheese before serving.

Pairing Recommendations

Serve Turkey Tetrazzini with a crisp green salad and a glass of white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Turkey Tetrazzini contains approximately 500 calories.

Carbohydrates

Each serving of Turkey Tetrazzini contains approximately 45 grams of carbohydrates.

Fats

Each serving of Turkey Tetrazzini contains approximately 25 grams of fat.

Proteins

Each serving of Turkey Tetrazzini contains approximately 30 grams of protein.

Vitamins and minerals

Turkey Tetrazzini is a good source of calcium, iron, and vitamin A.

Alergens

This recipe contains dairy (milk, cream, cheese) and wheat (flour, pasta).

Summary

Turkey Tetrazzini is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Turkey Tetrazzini is a delicious and comforting pasta casserole that is perfect for using up leftover turkey or chicken. This creamy dish is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a sunny afternoon, and I was rummaging through an old box of recipes that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and faded newspaper clippings, one particular recipe caught my eye. It was for Turkey Tetrazzini, a dish I had never heard of before. Intrigued, I decided to give it a try.

I carefully read through the ingredients and instructions, noting the delicate balance of flavors and the precise measurements required. As I began to gather the necessary ingredients, memories flooded back to me of the many meals I had shared with loved ones over the years. Cooking has always been a way for me to connect with my family and friends, and I was excited to add a new recipe to my repertoire.

The first step was to cook the pasta until it was al dente, a term I had learned from my Italian neighbor many years ago. As the pasta boiled on the stove, I started on the sauce, sautéing onions and mushrooms in butter until they were golden brown and fragrant. The aroma that filled my kitchen was intoxicating, and I knew that this dish was going to be something special.

Next, I added the flour and milk to create a creamy béchamel sauce, a technique I had perfected over the years through trial and error. As the sauce thickened, I added the shredded turkey, a leftover from Thanksgiving dinner that I had frozen for just such an occasion. The meat quickly absorbed the flavors of the sauce, creating a rich and savory filling for the dish.

Once the pasta was cooked and drained, I mixed it with the turkey and sauce, careful not to break the delicate strands. I transferred the mixture to a baking dish and sprinkled it with a generous amount of Parmesan cheese, a finishing touch that would add a salty kick to the dish.

As I slid the dish into the oven, I couldn't help but feel a sense of accomplishment. This recipe had brought me back to my roots, reminding me of the joy and comfort that cooking had always brought me. It was a reminder of the love and care that went into every meal I prepared, a tradition that had been passed down through generations.

When the timer finally beeped, I pulled the dish out of the oven and marveled at the golden brown crust that had formed on top. The smell that wafted through my kitchen was enough to make my mouth water, and I couldn't wait to dig in.

I served myself a generous portion of Turkey Tetrazzini and took a bite, savoring the creamy sauce, tender turkey, and perfectly cooked pasta. It was a symphony of flavors and textures, a dish that spoke to my soul and reminded me of the joy that cooking could bring.

As I sat at the table, enjoying my meal, I thought back to the moment I had found this recipe. It was a simple act of curiosity that had led me to discover a new favorite dish, a dish that would become a staple in my kitchen for years to come.

And as I finished the last bite of Turkey Tetrazzini, I couldn't help but feel grateful for the rich tapestry of recipes that had been woven into my life. Each one was a treasure, a reminder of the love and memories that had been shared around the table. And I knew that this recipe, like so many others, would be passed down to future generations, a link in the chain of family traditions that would never be broken.