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Turkey Tetrazzini

Source: Cooking at a Glance - Pasta
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 6 main-dish servings
According to most accounts, the opera singer Luisa Tetrazzini inspired the original version of this poultry-based dish almost a century ago.
RECIPE INGREDIENTS
6 ounces dried spaghetti, vermicelli, or capellini or 12 ounces fresh linguine or other ribbon pasta
1 ounce dried tomatoes (not oil-packed) (8 halves)
1 1/2 cups stemmed and sliced fresh shiitake mushrooms or regular mushrooms
3 tablespoons margarine or butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups half and half, light cream, or milk
1 cup chicken broth
2 1/2 cups chopped cooked turkey or chicken
2 tablespoons dry sherry
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds
Turkey Tetrazzini Recipe at Cooking.com
DIRECTIONS
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 10-12 minutes for spaghetti and 5-7 minutes for vermicelli or capellini, or 1 1/2-2 minutes for fresh pasta, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.


Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.


Meanwhile, in a large saucepan cook mushrooms in melted margarine or butter till tender. Stir in flour and nutmeg. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Stir in turkey or chicken, sherry, and chopped tomatoes. Add cooked pasta; toss to coat.


Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or till heated through. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 6 main-dish servings
Calories: 412
Fat. Total: 17g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 274mg
% Cal. from Fat: 37%
Cholesterol: 91mg
Protein: 29g
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