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Old 01-02-2009, 11:33 AM   #1
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ISO TNT Turkey Tetrazzini Recipe

Hi there: Anyone have a tried and true recipe for the above?
Appreciate any you send to me. Thanks in advance....

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Old 01-02-2009, 12:38 PM   #2
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You are making an alfredo style sauce. Basically a white sauce (use half and half for real richness or just whole milk and real butter) flavored with dry sherry and parmesan cheese, and a little garlic in this case.
Turkey, mushrooms, celery, pimento, the sauce, the pasta, more cheese on top, baked in a shallow garlic rubbed and buttered casserole until browned and bubbly.

The original was sliced roasted chicken breast over the pasta with the sauce poured over the top.
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Old 01-02-2009, 12:49 PM   #3
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Actually, it is nothing like Alfredo, which does NOT start with a Béchamel.

Tetrazzini does start with a Béchamel, and there is Sherry in it, too, which again is completely different from Alfredo. Alfredo starts with spaghetti, and the sauce is built upon the noodles.

Here is my Tetrazzini recipe.... definitely a T&T... we always make a HUGE turkey for Thanksgiving so we'll have leftovers for Tetrazzini!

Tetrazzini
(Turkey, Chicken or Crab)

makes 10 servings
(needs the jumbo Pyrex pan or Copco Paella pan)

1/2 cup unsalted butter
1 pound mushrooms, sliced
1/3 cup all-purpose flour
1 cup heavy cream
3 1/2 cups chicken (or turkey) stock
1/4 cup Fino sherry
1 cup grated Parmigiano Reggiano cheese
5 cups cooked, diced turkey, chicken or lump crab
1 pound spaghetti
1/2 teaspoon sea salt.

Heat oven to 350 degrees F.

In a large saucepan, melt the butter and sauté mushrooms for 5 minutes or until most of the liquid has evaporated. Stir in flour. Gradually stir in stock, and cook stirring almost continuously until sauce is thickened. Stir in cream, Sherry, salt and half of the cheese. Simmer for 5 minutes, stirring constantly.

Butter the baking dish. Arrange 1/3 of the pasta in the dish, sprinkle with half of the meat and 1/3 of the sauce. Repeat layers. Cover with remainder of spaghetti and sauce. Sprinkle with remainder of the cheese

Bake for 35 to 40 minutes, until top is crusty and brown.

Optional: I like to mix the cheese topping with 1/3 cup whole wheat breadcrumbs. It makes for a more rustic and crisper crust.

I also like Cremini mushrooms when you use turkey. For crab, the lighter Champignons are better.
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Old 01-02-2009, 07:36 PM   #4
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Ooooo, that sounds sooo good, cut and pasted, thanks!
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Old 01-02-2009, 11:26 PM   #5
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Sweet! Been looking for one of these for years!
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Old 01-03-2009, 10:18 AM   #6
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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)
Filling
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)
Table salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups chicken stock or canned low-sodium chicken broth
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
Instructions

1. For the Topping: 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. For the Filling: 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. 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.
3. For the Sauce: 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. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat 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.
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Old 01-03-2009, 02:10 PM   #7
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Quote:
Originally Posted by ChefJune View Post
Actually, it is nothing like Alfredo, which does NOT start with a Béchamel.

Tetrazzini does start with a Béchamel, and there is Sherry in it, too, which again is completely different from Alfredo. Alfredo starts with spaghetti, and the sauce is built upon the noodles.

Here is my Tetrazzini recipe.... definitely a T&T... we always make a HUGE turkey for Thanksgiving so we'll have leftovers for Tetrazzini!

Tetrazzini
(Turkey, Chicken or Crab)

makes 10 servings
(needs the jumbo Pyrex pan or Copco Paella pan)

1/2 cup unsalted butter
1 pound mushrooms, sliced
1/3 cup all-purpose flour
1 cup heavy cream
3 1/2 cups chicken (or turkey) stock
1/4 cup Fino sherry
1 cup grated Parmigiano Reggiano cheese
5 cups cooked, diced turkey, chicken or lump crab
1 pound spaghetti
1/2 teaspoon sea salt.

Heat oven to 350 degrees F.

In a large saucepan, melt the butter and sauté mushrooms for 5 minutes or until most of the liquid has evaporated. Stir in flour. Gradually stir in stock, and cook stirring almost continuously until sauce is thickened. Stir in cream, Sherry, salt and half of the cheese. Simmer for 5 minutes, stirring constantly.

Butter the baking dish. Arrange 1/3 of the pasta in the dish, sprinkle with half of the meat and 1/3 of the sauce. Repeat layers. Cover with remainder of spaghetti and sauce. Sprinkle with remainder of the cheese

Bake for 35 to 40 minutes, until top is crusty and brown.

Optional: I like to mix the cheese topping with 1/3 cup whole wheat breadcrumbs. It makes for a more rustic and crisper crust.

I also like Cremini mushrooms when you use turkey. For crab, the lighter Champignons are better.
OMG!! You people are killing me.
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Old 01-03-2009, 03:23 PM   #8
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forgive my terminology inexactness. Chef June is right on the money!
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