Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Pasta (1 pound pasta, any variety you have on hand from penne to spaghettini); 0 pieces Kosher Salt (Kosher salt and/or flaky sea salt, to taste); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 1 lb Mushroom (1 pound mushrooms, any variety you like, roughly chopped or torn, see notes above); 3 cup Whole Turkey (3 to 4 cups pulled-apart leftover turkey or chicken — up to 4); ¼ cup All-Purpose Flour (¼ cup flour); ¼ cup Unsalted Butter (¼ cup (4 tablespoons) butter); ⅓ cup Sherry (⅓ cup Sherry or Madeira); 5 cup Turkey Stock (5 cups turkey stock or chicken stock or vegetable stock); 1 cup Heavy Cream (1 cup heavy cream); 0 pieces Nutmeg (freshly grated nutmeg to taste); 1 cup Parmesan Cheese (1 cup freshly grated Parmesan cheese)

Turkey Tetrazzini - Dinner (American)

60 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Pasta1 lb · 1 pound pasta, any variety you have on hand from penne to spaghettini
Kosher Salt0 pieces · Kosher salt and/or flaky sea salt, to taste
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil
Mushroom1 lb · 1 pound mushrooms, any variety you like, roughly chopped or torn, see notes above
Whole Turkey3 cup · 3 to 4 cups pulled-apart leftover turkey or chicken — up to 4
All-Purpose Flour¼ cup · ¼ cup flour
Unsalted Butter¼ cup · ¼ cup (4 tablespoons) butter
Sherry⅓ cup · ⅓ cup Sherry or Madeira
Turkey Stock5 cup · 5 cups turkey stock or chicken stock or vegetable stock
Heavy Cream1 cup · 1 cup heavy cream
Nutmeg0 pieces · freshly grated nutmeg to taste
Parmesan Cheese1 cup · 1 cup freshly grated Parmesan cheese

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Steps

1Preheat the oven to 400°F. Butter a 9×13-inch baking dish.
2Par-boil the pasta
3Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt. Boil the pasta for 6 minutes. Drain. Rinse under cold water. Let dry in the colander or transfer to a large tea towel and pat dry. Transfer the pasta to the prepared baking dish.
4Prepare the mushrooms
5In a large skillet, heat the oil over high heat. Add the mushrooms and let them cook undisturbed until they begin to brown, roughly 2 minutes. Season with a big pinch of salt. Give them a stir and continue cooking until they are nicely browned on all sides. They may take 5 to 10 minutes, depending on your skillet/heat source. Taste a mushroom. Add more salt to taste if necessary. Transfer the mushrooms to the dish with the pasta.
6Add the pulled-apart chicken or turkey
7to the dish with the pasta and mushrooms.
8Make the sauce
9In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook for 2 minutes, whisking constantly, then add the sherry and whisk to combine. The mixture will seize and thicken. Continue cooking and whisking until the mixture pulls from the sides of the pan, then add the stock and cream. Season with 1/2 to 1 teaspoon salt, depending on the saltiness of your stock. Bring to a simmer, whisking frequently and watching closely — it will bubble up. Adjust the heat so the mixture is just barely simmering. Simmer for roughly 15 minutes, whisking occasionally until the mixture thickens slightly — it will lightly coat the back of a spoon when it’s done, but it will not be very thick. When slightly thickened, add freshly grated nutmeg to taste. Taste. Adjust with more salt if necessary — I add a few pinches of flaky sea salt at this point.
10Assemble
11Pour the sauce over the pasta, mushrooms, and turkey and toss to combine. Top with the parmesan.
12id="instruction-step-7">Bake
13Bake
14Transfer the pan to the oven and bake until golden, roughly 25 minutes. I crank the oven up to 450ºF after 25 minutes and bake for 5 more minutes to get a little more browning on the pasta edges.