Turkey Tetrazzini 2
Instructions:
- This isn’t tetrazzini as you know it. The original, ascribed to Auguste Escoffi er
- (“the king of chefs”), was a rich mixture of sherry-spiked cream, turkey,
- and cheese, named in honor of Luisa Tetrazzini, a celebrated early-20thcentury
- opera singer. This home-style version is from our kitchen director,
- Liz Pearson, whose family makes it with leftover Thanksgiving turkey.
- 2 tbsp. butter
- 7 cups chicken broth
- 1 green bell pepper, cored, seeded, and finely chopped
- 1 large yellow onion, fi nely chopped
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 1 lb. dried spaghetti
- 1 lb. skinless boneless roasted turkey, torn into large chunks(about 3 cups)
- 2 cups frozen peas, thawed
- 1 cup ketchup
- 1 7-oz. can mushrooms, drained
- 1/4 cup finely chopped drained pimentos
- 3 cups (about 1/2 lb.) grated cheddar cheese
- Preheat oven to 350 F. Butter an 11” x 13” casserole dish with 1 tbsp. butter.
- Combine broth, peppers, onions, garlic, and salt and pepper to taste in a
- large pot and bring to a boil.
- Add spaghetti in broken pieces, reduce heat
- to medium, and boil gently, stirring often, until spaghetti is al dente, 12–14
- minutes.
- Remove from heat, add remaining butter, turkey, peas, ketchup,
- mushrooms, pimentos, and salt and pepper to taste and fold together.
- Transfer spaghetti mixture to buttered dish and cover with grated cheese.
- Bake until golden and bubbly, about 30 minutes. Set casserole aside to
- let cool slightly, then serve.
- SERVES 8