A favorite after Thanksgiving with leftover turkey or just because. You can use either turkey or chicken, either is good.
Turkey Tetrazzini
serves 4
4 c cooked spaghetti (about 1/2 lb)
1/4 tsp nutmeg
3 Tbsp dry sherry
salt to taste
Veloute sauce
2 Tbsp butter
8 oz sliced mushrooms
cooked chicken or turkey - 2 chicken breasts cooked and shredded or sliced; roughly same amount of turkey
1/2 c grated Parmesan or Romano cheese
Veloute sauce
2 Tbsp butter
3 Tbsp flour
1 c hot chicken broth
1/3 c heavy cream or whole milk
salt to taste
Melt the butter in a heavy-bottomed pan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly for 2 minutes. Add the chicken broth continuing to stir as the sauce thickens. Bring to a boil, lower the heat, and cook 2 minutes more. Pout in the cream, add salt and heat thoroughly.
Preheat oven to 400* and butter a 2-quart shallow baking dish. Stir the nutmeg, sherry, and salt to taste into the warm veloute sauce. Melt the butter in a skillet, add the mushrooms and cook, stirring until soft. Put the spaghetti, turkey, and mushrooms in the baking dish, stir. Pour the sauce over top and stir carefully again. Sprinkle with the grated cheese and bake for 30 minutes.
Heavily modified from The Fannie Farmer Cookbook
