Dinner - New york times turkey tetrazzini recipes
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century.
Provided by: Sarah DiGregorio
Total time: 70 minutes
Yields: 10 servings
Number of ingredients: 17
- 1 pound spaghetti or linguine
- 5 tablespoons unsalted butter
- 1 pound cremini mushrooms, any tough or dry stems discarded, sliced
- 8 garlic cloves, chopped
- 1/3 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon mild curry powder (optional)
- 1 cup dry white wine
- 4 cups chicken or turkey stock or broth
- 8 ounces cream cheese, cut into chunks
- 3 cups shredded or chopped leftover cooked turkey or chicken
- 1 cup frozen peas
- 1 heaping cup grated Parmesan (4 ounces)
- 1 cup shredded or grated fontina (4 ounces)
- Black pepper
- 1 cup panko bread crumbs
- 1/2 cup slivered almonds
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don’t worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
Provided by: Sam Sifton
Total time: 90 minutes
Yields: 8 servings
Cuisine: american, italian
Number of ingredients: 13
- 1 ounce dried porcini mushrooms
- 4 medium-size poblano peppers
- 5 dried guajillo chiles, ends snipped and seeds discarded
- 1 1/2 cups chicken stock, homemade or low-sodium
- 1 1/2 cups whole milk
- 3 cloves garlic, peeled and thinly sliced
- 1 medium-size shallot, peeled and thinly sliced
- 8 ounces Cheddar cheese, grated
- 1 pound spaghetti
- 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup parsley, roughly chopped, optional
- Calories: 649 calories
- Unsaturated Fat: 15 grams
- Carbohydrate: 54 grams
- Fat: 30 grams
- Fiber: 3 grams
- Protein: 39 grams
- Saturated Fat: 12 grams
- Sodium: 777 milligrams
- Sugar: 7 grams
- Trans Fat: 0 grams
- Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Provided by: Amanda Biddle
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 18
- 7 tablespoons unsalted butter (, divided)
- 1 pound cremini mushrooms (, sliced)
- 1 cup diced shallots or onion
- 2 cloves garlic (, chopped)
- 1 teaspoon fresh thyme
- 1/3 cup all purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- 1.5 cups heavy cream
- 2-3 tablespoons dry sherry ((depending on how much you want to taste it))
- 1/8 teaspoon ground nutmeg
- 1 cup grated Parmigiano Reggiano (, divided)
- 3/4 cup frozen peas
- 3 cups shredded cooked turkey breast ((or chicken))
- 1/4 cup chopped Italian parsley
- 1/2 cup unseasoned Panko breadcrumbs
- 12 ounces linguine (, snapped in half and cooked until "al dente")
- kosher salt and freshly ground black pepper
- Calories: 866 kcal
- Carbohydrate: 50 g
- Protein: 80 g
- Fat: 38 g
- Saturated Fat: 20 g
- Cholesterol: 261 mg
- Sodium: 968 mg
- Fiber: 2 g
- Sugar: 7 g
- Serving Size: 1 serving
- Preheat oven to 400 degrees F. Butter a 4.8-qt (13x9) casserole dish.
- Melt 2 tablespoons of butter in a large pot over medium-high heat, until foaming subsides. Add mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until liquids are released and mostly evaporated, about 5 minutes.
- Add shallots and cook for about 3-4 more minutes, until mushrooms are beginning to brown. Stir in garlic and thyme and cook for 1 minute, until fragrant. Remove mixture from pan and set aside.
- Melt 4 more tablespoons of butter in the empty pan. Stir in flour and cook for 1-2 minutes. Whisk in milk, stock, cream, sherry, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, whisking, until the sauce is smooth, glossy, and coats the back of a spoon, about 5 minutes.
- Whisk in 3/4 cup Parmigiano Reggiano until smooth. Remove from heat and fold in sautéed mushrooms, peas, shredded turkey, and parsley. Season to taste with salt and pepper.
- Stir in cooked linguine and pour into the prepared casserole dish.
- Melt the remaining tablespoon of butter, stir in Panko breadcrumbs, the remaining 1/4 cup of parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture on top of the Tetrazzini.
- Place dish on a baking sheet and bake for 25 minutes, until bread crumbs are browned and sauce is bubbling. Watch the breadcrumbs, particularly around the 15-minute mark. If they're starting to brown too quickly, shield the top of the dish with a piece of foil.
- Serve hot. The sauce will thicken signficantly as the tetrazzini stands and cools.
Turkey Tetrazzini with Parmesan-Panko Topping
Provided by: Kristy Bernardo
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 12
- 1 pound spaghetti or linguine, cooked to al dente according to the package directions (egg noodles are also fine)
- 1/2 cup unsalted butter, divided
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken stock or broth
- 2 cups heavy cream
- 1/2 tsp coarse salt
- 2-4 cups shredded leftover turkey
- 1 cup frozen peas
- kosher salt & freshly ground black pepper
- 1 cup panko breadcrumbs1/2 cup freshly grated parmesan
- Calories: 644 calories
- Carbohydrate: 35 grams carbohydrates
- Cholesterol: 201 milligrams cholesterol
- Fat: 37 grams fat
- Fiber: 2 grams fiber
- Protein: 41 grams protein
- Saturated Fat: 20 grams saturated fat
- Serving Size: 1 serving
- Sodium: 656 grams sodium
- Sugar: 5 grams sugar
- Trans Fat: 1 grams trans fat
- Unsaturated Fat: 14 grams unsaturated fat
- Preheat the oven to 400°F.
- Heat a large skillet over medium heat. Add 1/4 cup butter and, once it's melted, add the onions. Cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Sprinkle the flour over the onions, cooking for one to two minutes more, stirring occasionally.
- Whisk in the chicken broth and heavy cream. Bring it to a strong simmer, reduce the heat and cook until it's slightly thickened, stirring occasionally, about five minutes. Stir in the 1/2 tsp salt.
- Stir in the turkey, cooked noodles, and the frozen peas (you may want to use a large mixing bowl for this). Add more salt and pepper, if desired, to taste. Pour the mixture into a greased 2-quart casserole dish or 13x9 pan.
- Melt the remaining butter in a microwave-safe bowl. Add the breadcrumbs and parmesan, mix it thoroughly. Sprinkle the breadcrumb mixture over the top of casserole.
- Bake for 30 minutes or until it's hot and bubbling and the topping is lightly browned.