"Breathe new life into chicken or turkey leftovers with Tetrazzini."
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.