Wondering what to do with turkey or chicken leftovers? Tetrazzini makes good use of what you’ve got on hand and turns it into a savory dish of comfort for 8.
- 1 lb. spaghetti
- 5 tablespoons unsalted butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons dry Sherry or Madeira
- ¾ cup freshly grated parmesan
- ¼ teaspoon black pepper
- ¾ pound mushrooms
- 3 scallions
- ½ cup diced canned or bottled pimientos (I substitute olives instead)
- 4 cups ¾-inch cubes cooked turkey or chicken breast (about 2 pounds)
- Fill an 8-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Preheat oven to 375 degrees. Lightly coat a 13 by 9 by 2 inch baking dish with non-stick cooking spray.
- In a 2 quart heavy saucepan heat 3 tablespoons butter or margarine over moderate heat until foam subsides. Add flour, stirring until smooth. Stir in broth and simmer, stirring constantly, until thickened and smooth, about 3 minutes. Stir in cream, sherry or Madeira, ¼ cup parmesan and pepper. Simmer sauce, stirring, 2 minutes more and remove pan from heat.
- Cook spaghetti in boiling water until ad dente and drain in a colander.
- Thinly slice mushrooms and scallions. In a large heavy skillet heat remaining 2 tablespoons butter or margarine over moderate heat until foam subsides. Add mushrooms and scallions and cook, stirring until softened, about 3 minutes.
- In a large bowl toss spaghetti with sauce, mushroom mixture, pimientos (or olives) and turkey or chicken. Transfer Tetrazzini to baking dish and scatter remaining ½ cup parmesan evenly over all.
- Bake Tetrazzini, uncovered, in middle of oven 20 minutes or until bubbling and top is touched with brown. Makes 8 servings.
Recipe courtesy of the late great Gourmet magazine.