Turkey (or Chicken) Tetrazzini
Ingredients
1 pound cut spaghetti, or other short pasta, or spaghetti broken into thirds
1 tablespoon olive oil
24 ounces mushrooms, sliced
1⁄2 cup butter
1⁄2 cup all purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups chicken broth
2 cups half and half
1⁄4 cup dry sherry
4 cups chicken (or turkey), cooked and cubed
1 cup Parmesan cheese, grated or shredded
Instructions
1. Preheat oven to 350*F. Cook pasta for 1 minutes less than directed by packaging and drain.
2. Heat olive oil in large skillet over medium-high heat. Saute mushrooms until they release their liquid and brown.
3. Melt butter in Dutch oven over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly until smooth and bubbly.
4. Stir in broth and half and half, heat until just boiling. Boil and stir 1 minute. Stir in sherry, spaghetti, chicken (or turkey) and mushrooms.
5. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly in the center.
Comments
I’ve been making this recipe for years; I believe it originally came from one of those checkout-aisle grocery store cookbook things. This is some of my ultimate comfort food and it’s what I look forward to every time I cook a whole bird in some manner. This time, I used leftover chicken from Slow Cooker Honey Roasted Chicken with Rosemary and Dijon but it’s just as tasty with leftover turkey from Thanksgiving. Once in a while, I even cook up some chicken breasts just to be able to make tetrazzini.
This has been a family favorite since I was a kid and I’m sure it will continue to be so for many more years to come!
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