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Turkey Tetrazzini

Source of Recipe

From "Crazy for Casseroles" by James Villas


Recipe Introduction

"This Tetrazzini, made with egg yolks, half-and-half, and no chicken broth, is much richer than my standard chicken and ham version and is always a big hit on formal buffets. If you want a little more textural contrast, you might also add ½ cup or more of slivered toasted almonds to the spaghetti mixture before transferring it to the casserole."

List of Ingredients

â—¦ ¼ cup olive oil
â—¦ 1 small onion, finely chopped
â—¦ 1 small green bell pepper, seeded and finely chopped
â—¦ ½ pound fresh mushrooms, sliced
â—¦ 2 tablespoons all-purpose flour
â—¦ Salt and black pepper to taste
â—¦ 2 ½ cups half-and-half
â—¦ 3 cups diced cooked turkey
â—¦ 3 tablespoons dry sherry
â—¦ 2 large egg yolks, beaten
â—¦ 8 ounces thin spaghetti, cooked according to package directions and drained
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ Sweet paprika to taste


Recipe

Preheat the oven to 350° F. Butter a 2 ½-quart casserole and set aside.

In a large heavy skillet, heat the oil over moderate heat, add the onion, bell pepper, and mushrooms and stir till the vegetables soften, about 5 minutes. Sprinkle the flour over the top, season with salt and pepper, and stir for about 1 minute. Add the half-and-half and stir till the mixture thickens, about 5 minutes. Add the turkey and sherry, stir for about 1 minute, transfer the mixture to a large mixing bowl, and let stand a few minutes.

Add the egg yolks to the bowl and stir till well blended. Add the spaghetti, toss till well blended, transfer to the prepared casserole, and smooth the top with a spoon. Sprinkle the cheese and paprika evenly over the top and bake till nicely browned, 20 to 30 minutes.

Makes 6 to 8 servings