TURKEY TETRAZZINI

This recipe is a great way to use leftover turkey from your Thanksgiving dinner. Or, if you want this at other times of the year (like now), buy a turkey breast to cook yourself or ask your delicatessen to give you two pounds of turkey breast in a big hunk that you can then cube at home. Be sure to use the required quantities of liquid - chicken broth and heavy cream - and be careful not to cook the tetrazznini too long. Otherwise, it may become dry. The great operatic diva. M. Tetrazzini, for whom this recipe is named, would not be happy with that.

 

TURKEY TETRAZZINI

serves 6

 

1 lb. spaghetti

5 T unsalted butter

3 T all purpose flour

2 C chicken broth

1 C heavy cream (or use regular cream)

2 T dry Sherry or Madeira

3/4 C freshly grated parmesan cheese (about 3 oz)

1/4 t black pepper

3/4 lb. mushrooms (the ordinary kind)

3 scallions, white parts only

1/2 C diced canned or bottled pimientos

4 C cooked turkey or chicken breast cut into 3/4" cubes (about 2 lb.)

 

1. Fill an 8 quart kettle three fourths full of salted water and bring to a boil for spaghetti. Preheat oven to 375 and lightly coat a 13 x 9 x 2 inch baking dish with non-stick cooking spray.

 

2. In a 2 quart heavy saucepan, heat 3 T butter over moderate heat until foam subsides. Add flour, stirring until smooth and cooking the flour, about 3-4 minutes. Be careful not to burn. Stir in broth and simmer, stirring constantly, until thickened and smooth, about 3 minutes. Stir in cream, Sherry or Madeira, 1/4 C parmesan and pepper. Simmer sauce, stirring 2 minutes more and remove pan from the heat.

 

3. Cook spaghetti in boiling water until al dente and drain in a colander.

 

4. Thinly slice mushrooms and scallions. In a large heavy skillet heat remaining 2 T butter over moderate heat until foam subsides. Add mushrooms and scallions and cook, stirring, until softened, about 3 minutes.

 

5. In a large bowl, toss spaghetti with sauce, mushroom mixture, pimientos and turkey or chicken. Transfer Tetrazzini to baking dish and scatter remaining 1/2 C parmesan evenly over all.

 

6. Bake Tetrazzini, uncovered, in middle of oven 20 minutes, or until bubbling, and top is touched with brown.