Use a really strong broth and you’ll be happy. This is a crowd pleaser. Some hoity toity people look down on Tetrazzini as unfashionable. Their loss.
4 Tbsp. Butter
1 tsp. Salt
1 tsp. Pepper
4 Tbsp. Flour
1/8 tsp nutmeg
2 c. broth
1 c. cream
1/3 c. sherry
half a lb. Spaghetti, cooked and drained
half a lb. Mushrooms, sauteed
3 c. diced cooked chicken or turkey
1/4 c. graqted Parmesan cheese
1/4 c. slivered almonds
Paprika
Melt butter in a large pan. Add flour, salt, pepper and nutmeg. Stir until smooth. Add broth and cream. Cook, stirring, until smooth. Remove from heat. Combine with sherry, spaghetti, mushrooms and turkey. Pour into 9x13 inch pyrex pan. Sprinkle with cheese and almonds. Sprinkle lightly with paprika. Bake 45 minutes at 350 degrees.
Serves 10.
Hot Brown Casserole
A Casserole version of the highly-underrated American Sandwich from the Brown Hotel in Louisville, Kentucky. I really like fresh tomatoes in this but in a pinch you do what you gotta do.
2 cups toasted bread cubes,
2 cups diced, cooked turkey breast
Sauce:
1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper to taste
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded Parmesan cheese
1 1/4 cups shredded cheddar cheese
Topping:
1/2 cup cooked bacon, chopped
1/2 cup diced tomatoes, (if you use canned don’t bother draining them)
1/2 cup shredded Parmesan cheese
Heat oven to 350 degrees.
Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey. Set aside.
Make the sauce:
Melt butter in a large stockpot set over medium-low heat.
Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown. Slowly whisk in half-and-half. Slowly whisk in heavy whipping cream. Slowly whisk in milk.
Use a whisk with some authority if the mixture begins to separate. Continue to cook and stir until mixture bubbles.
Add cheese; remove from heat and stir until cheese is melted and mixture is smooth. Pour sauce over bread and turkey.
Add topping before baking.
To make topping:
Sprinkle bacon and tomatoes on top of sauce.
Top with shredded Parmesan cheese.
Bake 20 to 25 minutes, or until the casserole is hot and bubbly.
Serves 8.
No words or pictures can convey how comforting and satisfying this dish is. Call it Smothered, or Etouffeed, they're the same. Smothered things are brilliant and predictably good. I do not add the milk but substitute broth. To each his own. Serve with rice. the more gravy, the better.
6 whole turkey wings
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
1 teaspoon poultry seasoning
1/2 teaspoon granulated onion
Sauce
1/2 cup butter
2 celery ribs , chopped
1/2 medium onion , chopped
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
7 tablespoons flour
6 cups turkey or 6 chicken broth
2 cups milk, (or an additional 2 cups broth)
To make wings: heat oven to 350 degrees. Brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings. Bake until browned, 45-60 minutes.
To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth. Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes. Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.Pour sauce over turkey wings; cover and cook until tender, about 1 hour.
