Making Music with Tuneful 'Leftovers'

Turkey Tetrazzini - Serves Six

Note: Using a shallow baking dish, no cover, and a very hot oven benefit both texture and flavor. Don't be stingy with the salt and pepper. Tetrazzini is great with leftover chicken as well.

Topping

1 cup fresh bread crumbs

Pinch salt

1 1/2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese

Filling

Salt

3/4 pound spaghetti or other large-strand pasta

6 tablespoons butter, plus extra for greasing baking dish

8 ounces white button mushrooms, wiped clean, stems trimmed, and sliced thin

2 medium onions, minced

1/4 cup all-purpose flour

2 cups chicken stock or canned low-sodium chicken broth

3 tablespoons dry sherry

3/4 cup grated Parmesan cheese

1/4 teaspoon grated nutmeg

2 teaspoons fresh lemon juice

2 teaspoons minced fresh thyme leaves

4 cups leftover cooked boneless turkey or chicken meat, cut into 1/4-inch dice

2 cups frozen peas, thawed

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees F. Mix bread crumbs, salt, and butter in small baking dish — bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature, transfer to bowl, and mix with 1/4 cup grated Parmesan.

2. FOR THE FILLING: Increase oven temperature to 450 degrees. Butter shallow casserole or baking dish that measures about 13 x 9 inches. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt, snap spaghetti in half, and add to pot. Cook until al dente. Reserve 1/2 cup of cooking water, drain spaghetti, and return to pot with reserved liquid.

3. Meanwhile, heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 7 to 10 minutes. Season to taste with salt and pepper, transfer to medium bowl and set aside.

4. Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. While continuing to whisk, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Take off heat and whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice and thyme. Add sauce, mushroom mixture, turkey, and peas to spaghetti and mix well, adjusting seasonings to taste.

5. Turn mixture into buttered baking dish, sprinkle evenly with bread crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

Reprinted by permission of Turkeyhelp.com, America's Test Kitchen and Cook's Illustrated.