Tavern 17: Turkey Tetrazzini Recipe

Serves 4

Ingredients:
10 ounces mushrooms, thinly sliced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cup milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

Procedure:

• In a large, heavy saucepan, cook the mushrooms in 4 tablespoons of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated. Then, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add the milk, in a stream, and then the broth and the wine, while stirring. Bring the mixture to a boil, keep stirring, and simmer the sauce for 5 minutes. 
• In a kettle of boiling, salted water, cook the spaghetti until it is al dente and drain it well.
• In a large bowl combine the spaghetti, mushroom sauce, turkey, peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. 
• In a small bowl, combine the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper, to taste, and then sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon of butter, cut into bits. 
• The tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the tetrazzini in the middle of a preheated 375°F oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Recipe Type: Authentic
Submitted By: Tavern 17
Recipe Author: Tavern 17
Restaurant: Tavern 17, Radisson Plaza Warwick Hotel, 1701 Locust Street, Philadelphia, PA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf