Sherry & Cheese Turkey Tetrazzini Recipe
Turkey tetrazzini is popular with my family, its sure to be so with your family too. The turkey tetrazzini is made with poultry which is easily available at any grocery store. It is an italian delicacy, served as main dish. If you like this recipe of turkey tetrazzini, please share with friends and family through popular networking sites.
Ingredients
VEGETABLE-MEAT MIXTURE:
2 tablespoons (1 ounce) butter
4 ounces mushrooms (any kind), sliced (about 2 cups)
1 stalk celery, thinly sliced
1 red bell pepper, cut into 1/4-inch slices
2 1/2 cups cooked turkey or chicken, cut into 3/4-inch pieces (about 1 pound)
Sauce:
3 tablespoons (I 1/2 ounces) butter
2 tablespoons finely chopped shallots or scallions
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup light cream or half-and-half
2 tablespoons sherry
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1/8 teaspoon ground nutmeg
10 ounces spaghetti, broken into 3-inch lengths
1/2 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons (1 ounce) butter, melted
1/4 teaspoon paprika
Directions
To make the vegetable-meat mixture, heat the butter in a large skillet.
Add the mushrooms and celery and cook over medium-high heat for about 5 minutes, stirring frequently.
Add the red pepper and cook for 1 minute longer.
Add the turkey to the skillet and set the mixture aside.
To make the sauce, heat the butter, add the chopped shallots and cook for 1 minute over moderate heat.
Stir in the flour and cook, stirring, for 2 minutes.
Gradually whisk in the chicken broth and light cream and bring the sauce to the boil over medium-high heat, whisking constantly.
Reduce the heat to medium-low and cook, stirring, for 1 minute until the sauce is smooth and thick.
Stir in the sherry and season with the tarragon, salt, pepper, Tabasco and nutmeg.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the noodles for about 8 minutes until al dente.
Drain and refresh under cold running water.
Combine the pasta with the chicken and vegetable mixture and stir in the sauce.
Transfer to a 2 1/2- to 3-quart baking dish.
To make the crumb topping, toss the bread crumbs with the Parmesan and sprinkle the mixture evenly over the top of the casserole.
Drizzle with the melted butter and sprinkle with the paprika.Heat the oven to 375 degrees.
Bake the tetrazzini uncovered for about 35 minutes until it is nicely browned on top and bubbly around the edges.
To make the top browner, put the casserole under the broiler for about 1 minute before serving.
Add the mushrooms and celery and cook over medium-high heat for about 5 minutes, stirring frequently.
Add the red pepper and cook for 1 minute longer.
Add the turkey to the skillet and set the mixture aside.
To make the sauce, heat the butter, add the chopped shallots and cook for 1 minute over moderate heat.
Stir in the flour and cook, stirring, for 2 minutes.
Gradually whisk in the chicken broth and light cream and bring the sauce to the boil over medium-high heat, whisking constantly.
Reduce the heat to medium-low and cook, stirring, for 1 minute until the sauce is smooth and thick.
Stir in the sherry and season with the tarragon, salt, pepper, Tabasco and nutmeg.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the noodles for about 8 minutes until al dente.
Drain and refresh under cold running water.
Combine the pasta with the chicken and vegetable mixture and stir in the sauce.
Transfer to a 2 1/2- to 3-quart baking dish.
To make the crumb topping, toss the bread crumbs with the Parmesan and sprinkle the mixture evenly over the top of the casserole.
Drizzle with the melted butter and sprinkle with the paprika.Heat the oven to 375 degrees.
Bake the tetrazzini uncovered for about 35 minutes until it is nicely browned on top and bubbly around the edges.
To make the top browner, put the casserole under the broiler for about 1 minute before serving.
