What you'll need
Ingredients
Breadcrumb Topping
- 1/2 cup fresh breadcrumbs
- Pinch table salt
- 1 1/2 tablespoons unsalted butter melted
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Turkey Filling & Sauce
- 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 turkey stock or canned low-sodium chicken broth
- ¼ cup light cream
- 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
The method
Directions
- 01
Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
- 02
Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside.
- 03
Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
- 04
Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.
- 05
Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Whisk in light cream and cook for 1-2 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.
- 06
Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
A post Thanksgiving favorite! Tetrazzini is also great with leftover chicken.
Ingredients
Breadcrumb Topping
- 1/2 cup fresh breadcrumbs
- Pinch table salt
- 1 1/2 tablespoons unsalted butter melted
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Turkey Filling & Sauce
- 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 turkey stock or canned low-sodium chicken broth
- ¼ cup light cream
- 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
Cook Like James · The method
Directions
- 1
Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
- 2
Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside.
- 3
Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
- 4
Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.
- 5
Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Whisk in light cream and cook for 1-2 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.
- 6
Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
A post Thanksgiving favorite! Tetrazzini is also great with leftover chicken.
Ingredients
Breadcrumb Topping
- 1/2 cup fresh breadcrumbs
- Pinch table salt
- 1 1/2 tablespoons unsalted butter melted
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Turkey Filling & Sauce
- 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 turkey stock or canned low-sodium chicken broth
- ¼ cup light cream
- 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
Directions
- 1
Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
- 2
Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside.
- 3
Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
- 4
Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.
- 5
Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Whisk in light cream and cook for 1-2 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.
- 6
Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
