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TURKEY TETRAZZINI




Source of Recipe


American Classics by Editors of Cook's Illustrated Magazine


Recipe Introduction


SERVES 8

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.


List of Ingredients




TOPPING
• 1/2 cup fresh bread crumbs
• Pinch salt
• 1 1/2 tablespoons unsalted butter, melted
• 1/4 cup grated Parmesan cheese

FILLING
• 6 tablespoons unsalted butter, plus extra for greasing baking dish
• 8 ounces white button mushrooms, cleaned and sliced thin
• 2 medium onions, chopped fine
• Salt and ground black pepper
• 3/4 pound spaghetti or other long-strand pasta, strands snapped in half
• 1/4 cup flour
• 2 cups homemade chicken stock or canned low-sodium chicken broth
• 3 tablespoons dry sherry
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 2 teaspoons juice from 1 lemon
• 2 teaspoons minced fresh thyme leaves
• 2 cups frozen peas
• 4 cups leftover cooked boneless turkey or chicken meat, cut into 1/4-inch pieces





Recipe



FOR THE TOPPING: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the bread crumbs, salt, and butter in a small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with Parmesan in a small bowl. Set aside.

FOR THE FILLING: Increase the oven temperature to 450 degrees. Heat 2 tablespoons butter in a large skillet over medium heat until the foaming subsides; add the mushrooms and onions and saute, stirring frequently, until the onions soften and the liquid from the mushrooms evaporates, about 10 to 12 minutes. Season with salt and ground black pepper to taste; transfer to a medium bowl and set aside.

Meanwhile, bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta and cook until al dente. Reserve 1/4 cup cooking water, drain the spaghetti, and return to the pot with reserved liquid.

Melt 4 tablespoons butter in a clean skillet over medium heat. When the foam subsides, whisk in the flour and cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add the chicken stock. Turn the heat to medium-high and simmer until the mixture thickens, 3 to 4 minutes. Off heat, whisk in the sherry, Parmesan, nutmeg, lemon juice, thyme, and 1/2 teaspoon salt. Add the sauce, sauteed vegetables, peas, and meat to the spaghetti and mix well; adjust seasonings to taste

Turn the mixture into a buttered 9 by 13-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with the reserved bread crumbs, and bake until the bread crumbs brown and the mixture is bubbly, 13 to 15 minutes.
Serve immediately.