Turkey Tetrazzini

Description

What a great use for leftover turkey or chicken! This rich, satisfying dish was apparently named after Italian diva Luisa Tetrazzini, a coloratura who was a favorite of American opera-goers just prior to World War I. It’s provenance is a little hazy, but variations on this recipe have been appearing in print for over 50 years.

summary

Yield
6 servings
Source

Beyond Bread recipe booklet by The Baker's Catalogue

File under
bread machine, casserole, italian, Main Dish, Zojirushi

Ingredients

4 tablespoons (1/2 stick, 2 ounces) butter
8 ounces mushrooms, sliced (about 4 cups, sliced)
2 1/2 tablespoons (1 1/8 ounces) King Arthur Unbleached AII-Purpose Flour
1 can (14 to 15 ounces) chicken broth (about 1 3/4 cups)
1/2 cup (4 ounces) heavy or whipping cream
2 tablespoons (1 ounce) dry sherry (optional)
1/4 to 1/2 teaspoon salt (use the greater amount if you use unsalted butter)
1/4 teaspoon ground black or white pepper
1/2 cup (2 ounces) grated Parmesan cheese, preferably freshly grated
2 to 3 cups (12 to 18 ounces) diced cooked turkey or chicken*
8 ounces spaghetti, broken in half, then in half again, cooked

Topping
2 cups (3 1/2 ounces) soft, fresh breadcrumbs
2 tablespoons (1 ounce) butter, melted
1/3 cup (1 3/8 ounces) grated Parmesan cheese

Instructions

*If you don't have any leftover meat, simply cook about 1 1/2 pounds boneless, skinless chicken breasts or thighs. Place them in a saucepan, cover with water, bring to a boil, turn off the heat, and cover the pan. Allow them to gently poach in the water for 1 hour. Drain off the water (keep it to make stock, if you wish), and shred the meat.

Remove the paddles from the bread machine bucket. Lightly grease the inside with non-stick vegetable oil spray. Program the machine for bake, 45 minutes; add the keep warm option, if desired. In a frying pan set over medium heat, melt the butter, and saute the sliced mushrooms until they've given up their liquid, and the liquid has evaporated. Stir in the flour, then the broth, cooking until the mixture thickens. Stir in the cream, sherry, salt, pepper, and Parmesan.

Place one-third of the cooked spaghetti; half the meat; and one-third of the mushroom sauce (about 1 cup) in the bread machine bucket. Repeat, in the same order. Repeat once more, with remaining spaghetti and sauce; the sauce should end up on top. Combine the bread crumbs, butter and cheese, and sprinkle on the top.

Press Start. When the machine has completed its cycle, remove the bucket and transfer the casserole to a serving dish, or simply serve it right from the bucket. Makes about 6 cups.

comments

Submitted by pjh on Fri, 2010-11-05 07:27.

Thanks for posting this!!