|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 24g||122%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A great dish to make for a crowd, this chicken tetrazzini can be made in advance and refrigerated until 1 hour before serving time. It's a great potluck dish, or make it for a big family get together.
Feel free to add a buttered bread crumb topping for more texture.
This dish can also be made with turkey or a combination of chicken or turkey with ham. The recipe makes enough for 12 people.
Classic Turkey Tetrazzini
- 2 pounds chicken breasts
- 3 pounds chicken legs quarters with thighs
- 3 celery tops
- a few sprigs parsley
- 2 medium carrots, washed and sliced
- 1 medium onion, quartered
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 1 bay leaf
- For the Sauce:
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 4 cups milk
- 4 egg yolks
- 1 cup whipping cream or heavy cream
- 1/3 cup dry sherry
- For the Pasta:
- 1 pound thin spaghetti
- 2 cans (6 ounces each) drained whole mushrooms, or 12 to 16 ounces fresh sliced mushrooms sauteed in butter
- 16 ounces shredded sharp Cheddar cheese
Place the chicken in a large Dutch oven or kettle with 3 cups water, the celery tops, parsley, carrots, quartered onion, 2 teaspoons salt, 1/8 teaspoon pepper, and the bay leaf. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 1 hour, until tender.
With a slotted spoon remove chicken to a bowl and set aside to cool.
Strain the broth and return to the kettle. Bring to a boil and boil gently, uncovered, for about 30 minutes, or until the broth is reduced to about 2 cups.
Remove chicken from bones and dice, discarding skin and bones. There should be about 6 cups of diced chicken. Set aside.
For the sauce, melt 3/4 cup of butter in a large saucepan. Remove from heat. Stir in flour, 2 1/2 teaspoons salt, and nutmeg. Stir until smooth and well blended. Return to medium heat. Gradually add milk and the 2 cups of reduced broth, stirring constantly, until mixture begins to boil. Reduce heat to medium-low and continue to cook, stirring constantly, for about 2 minutes, or until slightly thickened.
Beat the egg yolks in a small bowl with the heavy cream. Whisk in about 1 cup of the hot mixture from the saucepan, then return the egg mixture to the saucepan. Cook, stirring constantly, over low heat until sauce is hot. Do not boil. Remove from heat and stir in sherry.
Cook spaghetti in boiling salted water in a large pot following package directions; drain thoroughly. Return the spaghetti to the pot. Add 2 cups of the sauce to the spaghetti toss to coat well.
Remove another 2 cups of sauce to a small bowl; place in refrigerator.
To the remaining sauce, add the chicken and mushrooms.
Divide spaghetti into two 8-inch square baking dishes, making a well in the center. Spoon half of the chicken and mushroom mixture into center of each. Sprinkle 2 cups of shredded cheese over spaghetti in each dish. Cover with foil and refrigerate.
About 1 hour before serving, preheat oven to 350 F.
Bake foil-covered casseroles for 30 to 45 minutes, or until hot and bubbly.
Just before serving heat the reserved sauce and spoon over the spaghetti in baking dishes.