Turkey Tetrazzini
Makes 4 to 6 servings
Let’s rescue this authentic Italian American creation from its 1950s Americana casserole legacy. Internationally acclaimed coloratura soprano Luisa Tetrazzini made her American debut in 1905. As with fellow Italian opera singer Enrico Caruso, it wasn’t long before a dish named for her became popular. Turkey or chicken, butter, mushrooms, Parmesan cheese, and noodles are the generally agreed-upon ingredients, while the process and final presentation are subject to debate. Like so many recipes and foods introduced by Italian immigrants, Turkey Tetrazzini morphed into a classic American recipe with nary a nod to its origins. Here the day-after carcass of the Thanksgiving turkey provides both the meat and broth (you can use store-bought for both or either) needed for a gloriously creamy recipe worthy of the great Italian diva.
INGREDIENTS
- 1½ cups (1.1 ounces/31 g) dried mushrooms, such as portobello, porcini, or shiitake
- 2 tablespoons extra virgin olive oil
- 4 tablespoons (55 g) unsalted butter
- 3 shallots, thinly sliced
- ½ cup (120 ml) white wine
- 3 tablespoons all-purpose flour
- 4 cups (950 ml) turkey broth or chicken broth, homemade or store-bought
- 1 pound (455 g) cooked turkey or chicken, shredded
- ¾ cup (75 g) grated Romano or Parmesan cheese
- ¼ cup (60 ml) heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound (455 g) spaghetti
- ¼ cup (15 g) fresh flat-leaf parsley leaves and tender stems, chopped
- 1½ cups (160 g) Crispy Savory Breadcrumbs
DIRECTIONS
- Place the dried mushrooms in a small bowl, cover with boiling water, and let soak for 15 minutes. Lift out the mushrooms, reserving the soaking liquid, and chop the mushrooms. Strain the soaking liquid.
- Heat a large skillet over medium-high heat. Swirl in the olive oil, then add the butter and shallots and cook, stirring frequently, until the shallots begin to caramelize, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 3 minutes.
- Pour in the wine to deglaze the pan, scraping up the brown bits on the bottom of the pan, and simmer to reduce it slightly, about 2 minutes. Whisk in the flour and cook, stirring constantly, for 1 minute. Pour in the broth and ¼ cup (60 ml) of the reserved mushroom soaking liquid. Bring to a simmer and cook, stirring, until the sauce thickens slightly, about 8 minutes. Fold in the turkey, cheese, cream, salt, and pepper and cook over low heat until the turkey is heated through and the cheese has melted, 1 to 2 minutes.
- Meanwhile, bring a large pot of water to a rolling boil. Generously salt the water, add the pasta, and cook according to the package directions (it should be thoroughly cooked, not al dente).
- Drain the noodles and fold into the sauce, coating them completely. Transfer to a serving bowl and scatter the parsley and breadcrumbs over the top, and serve immediately.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Variations: TETRAZZINI WITH FRESH MUSHROOMS AND PEAS: Swap the dried mushrooms for 2 cups (180 g) sliced white mushrooms. Sauté in the oil and butter until golden and softened. Increase the broth to 4¼ cups (1.0 L). Fold in 1 cup (160 g) frozen peas along with the turkey.
CLASSIC AMERICAN TURKEY TETRAZZINI CASSEROLE: Increase the broth to 6 cups (1.5 L) and the cream to ½ cup (120 ml). Transfer the whole mixture to a buttered 9-by-13-inch (23 by 33 cm) casserole dish, sprinkle on the breadcrumbs, and dot with butter. Bake in a 375°F (190°C) oven until bubbling and golden on top, 15 to 20 minutes.
CLASSIC AMERICAN TURKEY TETRAZZINI CASSEROLE: Increase the broth to 6 cups (1.5 L) and the cream to ½ cup (120 ml). Transfer the whole mixture to a buttered 9-by-13-inch (23 by 33 cm) casserole dish, sprinkle on the breadcrumbs, and dot with butter. Bake in a 375°F (190°C) oven until bubbling and golden on top, 15 to 20 minutes.
