Updated April 3, 2017
This delicious chicken tetrazzini is a basic but delicious version of a big favorite. Feel free to use leftover turkey in this recipe, or cut time by using a large purchased rotisserie chicken and a good quality purchased chicken broth.
In a large saucepan or Dutch oven, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve.
Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the chicken broth until it is reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 tablespoons butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center.
Add the turkey meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in a
preheated 350 F. oven for 25 to 30 minutes, or until a light golden in
color. Serve immediately.
Adapted from a 1955 Gourmet Magazine
Serves 6Calories per serving (using 3 cups diced cooked chicken): 428
Fat per serving (using 3 cups diced cooked chicken): 22.6g
Chicken and Turkey Recipes Index