Terrific Turkey (Or Chicken) Tetrazzini
photo by breezermom
- Ready In:
- 2 tablespoons olive oil
- 1⁄2 cup diced onion
- 16 ounces sliced mushrooms
- 1⁄2 cup chopped celery
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2⁄3 cup half-and-half
- 1 3⁄4 cups chicken broth
- 2 tablespoons dry sherry
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried parsley flakes
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 2 cups chopped cooked turkey or 2 cups chopped cooked chicken
- 1 cup frozen peas (no need to thaw)
- 8 ounces tagliatelle pasta noodles or 8 ounces fettuccine
- 1⁄4 cup grated parmesan cheese
- In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
- Meanwhile, cook pasta according to package directions and drain.
- In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
- Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!
Questions & Replies
Got a question? Share it with the community!
We enjoyed this chicken tetrazzini very much -- loved the addition of the sherry. Easy to make and it has a really nice presentation. Served this with some steamed broccoli on the side. I added additional sherry per the previous comments -- you can never have too much with a cream sauce and mushrooms - yum! Made for PRMR, January, 2013.
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!