James Beard’s Turkey Tetrazzini and I have a long history.
Long ago in a far away different world I grew up in the Bay Area. One of the first Williams Sonomas was in Palo Alto, the town next to mine. Back then the Williams Sonoma was THE go to for cooking supplies. They had every gadget and pan you could ask for and it was a great place to get lost in for a budding chef. I learned that James Beard was going to be there signing his new book. I bugged my mom to lend me her car so I could go to meet him and get a signed book. The day arrived and I drove out to the store, and there sitting by a table was the famous James Beard. There was no one else there, no line, no people talking to him, just me.
I got to spend a good 10 minutes talking about how I wanted to write a cookbook (I still hope to soon!), how I was in restaurant school, and how much I admired him. He made the effort to get up and stand with his cane. He was older and not in great health, but he made the effort anyway, to shake my hand and write a personal message in the book I bought. It was one of the greatest moments of my life. He wrote “Happy endeavors and good luck on your writing, David”
When I got home I eagerly took out the book he was promoting, “Beard on Pasta” and leafed through it. I came across his Turkey Tetrazzini. I made it that night, and it was fantastic. I’ve made it many times over the years, futzing with here and there, but the base is still his recipe.
Legend has it Turkey Tetrazzini was named after a famous opera singer named Luisa Tetrazzini. A chef, Ernest Arogast, at the Palace Hotel in San Francisco made it for her around 1910. It originally had mushrooms in it, which would be awesome. You can use chicken, or even pheasant….lol. But, if you have left over turkey, this is a great recipe to use. Turkey Tetrazzini is pure comfort food, warm and delicious. It takes no time to make. In about an hour you can have a savory, crunchy pasta casserole ready for dinner.
A great Old Pasta Dish thats perfect for turkey leftovers
- 1 sweet red pepper, seeded and diced
- 7 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 1/2 cups good flavored turkey stock or chicken broth
- 1 cup heavy cream
- 1 teaspoon Tabasco
- 1/2 cup sherry
- 4 cups cubed cooked turkey or chicken
- 1 lb spaghetti
- 1 cup fresh bread crumbs
- 3/4 cup grated Parmesan cheese
- 3/4 cup sliced almonds
- 2 tablespoons butter for finishing
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Have a large casserole dish buttered and ready to use. (3 or 4 quart or a 13 X 9)
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Pre heat the oven to 375°.
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Place a large pot of water on medium high heat to come to a boil.
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Meanwhile, in a medium saucepan, sauté the diced peppers with 1 tablespoon of the butter until softened. Set aside.
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Melt the remaining butter in the saucepan and add the flour. Cook for a minute or so until the flour begins to cook and bubbles.
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Gradually add the chicken stock continually whisking to prevent lumps. Bring the sauce to a boil, stirring constantly to prevent scorching.
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Add the cream, sherry Tabasco, and season to taste with salt and pepper.
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Stir in the turkey and the sautéed red pepper.
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Turn the sauce to low heat and let simmer, stirring occasionally while you cook the pasta.
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Cook the spaghetti in the large pot of water until just al dente. The pasta will absorb some of the sauce and continue to cook as it is baked.
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Drain the pasta, and combine with the sauce.
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Transfer the mixture to the prepared casserole dish.
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Cover the pasta mixture with the breadcrumbs; then sprinkle with the cheese and almonds. Dot with the butter.
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Bake for 20 minutes, or until the topping is browned and the sauce is bubbling.
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Let cool a couple of minutes before serving.
