Turkey Tetrazzini
Epicurious Editor
Tetrazzini is also great when made with leftover chicken. Using a shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don skimp on the salt and pepper; this dish needs aggressive seasoning. To make fresh bread crumbs, trim crusts from about 8 slices of good-quality white bread (we like Pepperidge Farm Toasting White) and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.
ingredients
- bread crumb topping
- 1_ cups fresh bread crumbs (see note)
- Pinch salt
- 4 tablespoons unsalted butter, melted
- cup grated Parmesan cheese
- filling
- 8 tablespoons unsalted butter, plus extra for baking dish
- 8 ounces white button mushrooms, cleaned and sliced thin (about 3 cups)
- 2 medium onions, chopped fine (about 1_ cups)
- Salt and ground black pepper
- pound spaghetti or other long-strand pasta, strands snapped in half
- 6 tablespoons unbleached all-purpose flour
- 3 cups canned low-sodium chicken broth
- 4 tablespoons dry sherry
- cup grated Parmesan cheese
- teaspoon grated nutmeg
- 1 tablespoon juice from 1 lemon
- 2 teaspoons minced fresh thyme leaves
- 2 cups frozen peas
- 4 cups leftover cooked boneless turkey or chicken meat, cut into _-inch pieces
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