Chicken (or Turkey) Tetrazzini

  • 2 pounds (about) boned, skinned, cooked chicken (or turkey)
  • 7 tablespoons of poultry fat or butter, divided
  • 1/4 cup flour
  • 2 cups chicken broth, heated to boiling
  • Tabasco sauce
  • 1/2 pound mushrooms, sliced
  • 1 egg yolk lightly beaten
  • 1 tablespoon dry sherry
  • 3 tablespoons light cream
  • 1 eight-ounce package spaghetti, cooked and drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon butter
  • Toasted almonds (optional)
  1. Put four tablespoons of the fat in a saucepan. Add the flour and salt to taste, stirring until blended. Add the chicken broth all at once, and stir vigorously with a whisk until sauce is thickened and smooth. Season with Tabasco.
  2. In a skillet, heat three tablespoons of the remaining fat, add the mushrooms and cook until brown.
  3. Lightly beat the egg yolk with a little of the sauce, then add the yolk to the sauce and stir in the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. Do not boil.
  4. In a buttered casserole, place alternate layers of the spaghetti and the sauce. Sprinkle with grated Parmesan and dot with butter.
  5. Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • Serves 6
  • This is the main reason we get a big turkey at Thanksgiving. Steve is so disappointed when there’s not enough left over for Turkey Tetrazzini.
  • The original recipe calls for stewing a five-pound chicken and using that meat. Use your judgment.
  • We never use the almonds.

Steve and Nancy’s copy of The New York Times Cook Book, Craig Claiborne, 1961. p. 204.

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1 Response to Chicken (or Turkey) Tetrazzini

  1. Ann Hamilton says:

    Thanks for my favorite receipe. I have down sized my belongings and life. Now sorry all my cook books are gone.

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