Turkey or Chicken Tetrazzini
Total time: 50 minutes
A classic dish, very popular in the '60's, it can be made with turkey, chicken or tuna. The sherry gives it the signature flavor.
Ingredients:
- 3 cups cooked chicken or turkey substitute 2 chicken breasts, boneless, skinless, or 12oz turkey cutlets
-
4oz (120gr) mushrooms
- 3 shallots
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 tbs butter
- 2 tbs flour
- 3/4 cup (6oz, 180ml) milk
- 3/4 cup (6oz, 180ml) chicken stock
- 1/4 cup (2oz, 60ml) dry sherry
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
-
2 tsp oil
- 4oz (120gr) linguini, fettuccini, spaghetti... about 1" diameter (2.5cm)
Instructions:
- Cook pasta according to package directions. When done, drain.
- While pasta cooks:
- Trim and slice mushrooms.
- Roughly chop shallots.
- Heat oil in large skillet. Add mushrooms, shallots and sauté until tender and starting to brown.
- Add chicken and heat through.
- Melt butter in a small saucepan. Add flour and cook, stirring, 1 minute.
- Slowly add milk, stirring constantly, until hot and thick.
- Add stock, sherry, and heat until just starting to bubble, stirring occasionally.
- Stir in yogurt and remove from heat.
- To finish:
- Add 1/3rd sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a 'well' in the center.
- Add 1/3 sauce to chicken and mushrooms, mix well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.
- Sprinkle the cheese over the chicken and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes.
- Uncover and bake 10 minutes longer.
- Reheat remaining 1/3 sauce
- Serve Tetrazzini, remaining sauce on side.
Note: If using raw meat, cut into small pieces and sauté in 2 tsp oil. Remove to a plate. Then proceed with recipe.