11.06.2011

Chicken Tetrazzini + Bones

This post is a few days late, but last Thursday was AMAZE-ING! It was the Bones season premier which called for a special feast with some special people, double date style. On the menu for the night was chicken tetrazzini. Turned out being very good considering my newbie kitchen skills. Everyone went back for seconds! Here's what you need.

  •  12 oz spaghetti
  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups of milk
  • 1/4 cup cream
  • 2 cups chicken broth
  • 1/4 cup dry sherry (or vermouth or dry white wine)
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded Swiss cheese
  • 2 Tbsp lemon juice
  • Salt and Pepper
  • Ground nutmeg 
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. 
2 Next, Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
So, so Good!!!

Some pics of the process with my terrible camera. Getting a new one for Christmas though! (Woot Woot)
Did I mention that the Bones season premier was pretty steller? Do you watch Bones? If not, you should. 'Nuff said.
Happy Weekend!! :) 

1 comment:

Kristin said...

I was so excited for Bones last week! Especially because I've been thinking it was coming on for the past 3 weeks.