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Turkey Tetrazzini

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Turkey Tetrazzini

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Turkey Tetrazzini Recipe Turkey Tetrazzini Recipe

What a perfect use for leftover turkey or rooster! This wealthy, enjoyable dish used to be it appears named after Italian diva Luisa Tetrazzini, a coloratura who used to be a favourite of American opera-goers simply previous to World War I. Its provenance is a little bit hazy, however permutations in this recipe had been showing in print for over 50 years.

This recipe is a smart candidate for baking on your Zojirushi bread system. But for those who do not have a bread system, worry no longer; see the end underneath for baking on your common oven.

At a look

Prep
Bake
Total
Yield
about 6 cups, 6 to eight servings

Ingredients

Casserole

  • four tablespoons butter
  • four cups sliced mushrooms
  • 2 half tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 three/four cups rooster broth
  • half cup heavy or whipping cream
  • 2 tablespoons dry sherry
  • 1/four teaspoon salt
  • 1/four teaspoon floor black or white pepper
  • half cup (packed) freshly grated Parmesan cheese
  • eight oz. spaghetti, damaged in part, then in part once more, cooked
  • 2 to three cups diced cooked turkey or rooster

Topping

  • 2 cups cushy, contemporary bread crumbs*
  • 2 tablespoons melted butter
  • third cup, packed, freshly grated Parmesan cheese
  • *Substitute 2 cups (about four 1/four oz., about 120g) Panko bread crumbs, if desired

Casserole

  • 2 oz. butter
  • eight oz. mushrooms, sliced
  • 1 1/eight oz. King Arthur Unbleached All-Purpose Flour
  • 14 to 15 oz. rooster broth
  • four oz. heavy or whipping cream
  • 1 ounce dry sherry
  • 1/four teaspoon salt
  • 1/four teaspoon floor black or white pepper
  • 2 oz. freshly grated Parmesan cheese
  • eight oz. spaghetti, damaged in part, then in part once more, cooked
  • 12 to 18 oz. diced cooked turkey or rooster

Topping

  • three half oz. cushy, contemporary bread crumbs*
  • 1 ounce melted butter
  • 1 three/eight oz. freshly grated Parmesan cheese
  • *Substitute 2 cups (about four 1/four oz., about 120g) Panko bread crumbs, if desired

Casserole

  • 57g butter
  • 227g mushrooms, sliced
  • 32g King Arthur Unbleached All-Purpose Flour
  • 397 to 425g rooster broth
  • 113g heavy or whipping cream
  • 28g dry sherry
  • 1/four teaspoon salt
  • 1/four teaspoon floor black or white pepper
  • 57g freshly grated Parmesan cheese
  • eight oz. spaghetti, damaged in part, then in part once more, cooked
  • 340 to 510g diced cooked turkey or rooster

Topping

  • 99g cushy, contemporary bread crumbs*
  • 28g melted butter
  • 39g freshly grated Parmesan cheese
  • *Substitute 2 cups (about four 1/four oz., about 120g) Panko bread crumbs, if desired

Instructions

  1. Remove the paddles from the bread system bucket. Lightly grease the interior with non-stick vegetable oil spray. Program the system for bake, 45 mins; upload the stay heat choice, if desired.
  2. In a frying pan set over medium warmth, soften the butter and sauté the mushrooms till they have got given up their liquid, and the liquid has evaporated.
  3. Stir within the flour, then the broth, cooking till the mix thickens.
  4. Stir within the cream, sherry, salt, pepper, and Parmesan.
  5. Place one-third of the cooked spaghetti; part the beef; and one-third of the mushroom sauce (about 1 cup) within the bread system bucket.
  6. Repeat all over again, in the similar order; the sauce must finally end up on best.
  7. Combine the bread crumbs, butter, and cheese, and sprinkle at the best.
  8. Press Start.
  9. When the system has finished its cycle, take away the bucket and switch the casserole to a serving dish, or just serve it proper from the bucket.
  10. Yield: about 6 cups, 6 to eight servings.
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