Rich and Creamy Chicken or Turkey Tetrazzini
"Indulge yourself. You know you want to. ;) This is a wonderfully rich tetrazzini that your family will ask for again and again."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 5 tablespoons butter, divided
- 1 large yellow onion, chopped
- 1 lb sliced mushrooms
- 2 tablespoons flour
- 2 cups chicken broth
- 1 garlic clove, minced
- 1 cup cream or 1 cup half-and-half
- 4 tablespoons sherry wine
- 8 ounces grated parmesan cheese, divided
- 1 4 cooked chicken breasts or 4 cups cooked turkey, meat cut into bite-sized pieces
- 1 lb spaghetti, cooked
- salt and pepper, to taste
- 1⁄4 cup Italian breadcrumbs
directions
- Preheat oven to 375 degrees F.
- In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.
- Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
- Add chicken broth and garlic and cook over low heat for 1 minute.
- Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
- Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.
- Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.
- Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.
- Pat-NoCal’s notes: This is delicious. I didn’t have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.
- nlb’s notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
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Reviews
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I took a chance and made this for the first time for company and was not disappointed. I made it in advance and put it into the oven as guests arrived - 30 min later dinner is served! Very creamy and flavorful but not too rich (I used Half and Half). This one is a keeper! -
I used milk instead of cream to try and get some of the calories down and I cut back on the butter. I also skipped the bread crumb / cheese topping. It still came out great. The sherry really makes this dish.
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This was wonderful ... even though I'm vegetarian, I took a nip of the pasta and mushrooms - this has SOME flavor! The boyfriend wanted to know what kind of cheese was used in the sauce; the parmesan really makes it great (the sherry is a nice addition, too - I absolutely love sherry in dishes)! The only modification that I made was to add a little melted butter to the crumbs, and I sprinkled a small amount of garlic powder over the crumb/parmesan topping (I used unseasoned Italian crumbs). Although it wouldn't be very "traditional", I think I'm going to concoct a version for myself using either salmon or tuna. Delicious comfort food, Julesong! Definite 5-star recipe! -
I made half a recipe but added more garlic. Didn't add the pasta, just baked and then served over the pasta. I like it creamy without the pasta sucking up the sauce. DH had two big bowls and we still had a little left over.
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This is wonderful - rich and creamy. My DH, who claims to hate turkey fixed this way, loved it! The only change I made was to use a sweet onion instead of yellow - and not a whole onion. Yummy!
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Tweaks
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I tweaked this recipe to make it vegan by using vegetable broth instead of chicken stock, vegan parmesan, rice milk instead of cream, and omitting the chicken. I also added some sliced carrots. It was GREAT!
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I used milk instead of cream to try and get some of the calories down and I cut back on the butter. I also skipped the bread crumb / cheese topping. It still came out great. The sherry really makes this dish.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
