Best-ever Turkey Tetrazzini Recipe
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When I was a kid, my Mom made Turkey Tetrazzini to use up the Thanksgiving turkey. The San Francisco classic casserole, named after the Italian born opera star Luisa Tetrazzini, was one of my favorite dishes. As a child, I loved anything made with pasta and easy-to-chew meat. Instead, I grew up on a diet of roast beef, roast lamb, and flank steak. By the time I had chewed and swallowed my small serving of meat, both of my parents and my two brothers would have already left the table. When Mom served the rare casserole, I managed to finish dinner with everyone else.
I still love to make Turkey Tetrazzini during the holidays. A couple of years ago, I was scheduled to do cooking demos on the day after Thanksgiving at the Culinary Institute of America in St. Helena. I updated my mother’s recipe for the demo. Everyone loved it. Let me know if you enjoy it. Buon appetito!
Mom’s Two-Cheese Turkey Tetrazzini
Yield: 6 to 8 servings
1 quart whole milk
1 pound dried spaghetti
1 tablespoon extra virgin olive oil
2 ounces diced pancetta or bacon
2 cups sliced mushrooms
1/2 medium onion, diced
1 large garlic clove, minced
Salt
1/2 cup shelled peas (optional)
1/4 cup butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry sherry
1 pound cooked, diced turkey
4 ounces shredded Emmenthaler or Swiss cheese
2 ounces grated Parmigiano-Reggiano cheese
Method:
1. Preheat the oven to 400oF. Heat the milk (do not boil); keep warm. Cook the spaghetti in a large pot until al dente, following package instructions. Drain the spaghetti into a colander. Rinse under cold water; set aside. Note: you’ll use the pot in the next step.
2. In the same pot, heat the oil with the pancetta over medium heat; add the mushrooms, onion, garlic, and 1/8 teaspoon salt. Sauté until the mushrooms are lightly browned. If desired, drain off all except about 1 tablespoon of the fat. If using, add the peas; transfer the mixture to a bowl.
3. In the same pot, melt the butter over medium-low heat; stir in the flour, pepper, and nutmeg. Cook and stir until smooth and bubbly, about 1 minute (do not brown). Remove the pot from the stove; cool several minutes. Gradually whisk in the warm milk and sherry. Simmer, stirring, over medium-low heat, until flavorful and thickened, about 15 minutes. Season to taste with salt.
4. Add the cooked spaghetti, mushroom mixture, turkey, and half of the cheeses to the pot; mix well with a wooden spoon. Adjust the salt to taste. Spread the mixture into an 8×12-inch baking dish; top with the remaining cheeses. Bake until hot and golden on top, 20 to 30 minutes.
Note: For a richer dish, substitute one cup of cream or half-and-half (light cream) for one of the cups of whole milk.
I don’t remember leaving the talbe early, but the dish does bring back fond memories. Did we leave you alone?
Your brother,
Warren
I did sit there alone! Sigh.