Turkey Tetrazzini

By AzWench

What a great use for leftover turkey or chicken! This rich, satisfying dish was apparently named after Italian diva Luisa Tetrazzini, a coloratura who was a favorite of American opera-goers just prior to World War I. Its provenance is a little hazy, but variations on this recipe have been appearing in print for over 50 years.

Ingredients

• Casserole:
• 4 tablespoons butter
• 4 cups sliced mushrooms
• 2 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy or whipping cream
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon ground black or white pepper
• 1/2 cup (packed) freshly grated Parmesan cheese
• 8 ounces spaghetti, broken in half, then in half again, cooked
• 2 to 3 cups diced cooked turkey or chicken
• Topping:
• 2 cups soft, fresh bread crumbs*
• 2 tablespoons melted butter
• 1/3 cup, packed, freshly grated Parmesan cheese
• Substitute 2 cups (about 4 1/4 ounces, about 120g) Panko bread crumbs, if desired

Details

Servings 6

Preparation

Step 1

1) Remove the paddles from the bread machine bucket. Lightly grease the inside with non-stick vegetable oil spray. Program the machine for bake, 45 minutes; add the keep warm option, if desired.

2) In a frying pan set over medium heat, melt the butter and sauté the mushrooms until they've given up their liquid, and the liquid has evaporated.

3) Stir in the flour, then the broth, cooking until the mixture thickens.

4) Stir in the cream, sherry, salt, pepper, and Parmesan.

5) Place one-third of the cooked spaghetti; half the meat; and one-third of the mushroom sauce (about 1 cup) in the bread machine bucket.

6) Repeat once more, in the same order; the sauce should end up on top.

7) Combine the bread crumbs, butter, and cheese, and sprinkle on the top.

8) Press Start.

9) When the machine has completed its cycle, remove the bucket and transfer the casserole to a serving dish, or simply serve it right from the bucket.