Turkey Tetrazzini

I got this recipe forwarded to me years ago from a friend of mine who was a killer cook. I think I have made it every year since then. It is fantastic and well worth the effort. I hate turkey and I love this dish. So, when it started to snow I defrosted the rest of the leftover turkey from Thanksgiving and made this,


Cook's Illustrated.
November & December 1998



Turkey Tetrazzini
Serves 8

Topping

1/2 cup fresh breadcrumbs
Pinch salt
1 1/2 tablespoons unsalted butter, melted
1 ounce Parmesan cheese, grated (about 1/4 cup)

Filling

6 tablespoons (3/4 stick) unsalted butter, plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups) [I used
crimini mushrooms]
2 medium onions, chopped fine (1 1/2 cups)
Salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, strands snapped in
half
1/4 cup flour
2 cups chicken stock or canned low-sodium chicken broth
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/4 teaspoon grated nutmeg
2 teaspoons juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey or chicken meat, cut into
1/4-inch pieces

1. For the topping: Adjust oven rack to middle position and heat oven
to 350 degrees F. Mix breadcrubms, salt, and butter in small baking
dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room
temperature and mix with 1/4 cup grated Parmesan in small bowl. Set
aside.

2. For the filling: Increase oven temperature to 450 degrees F. Heat
2 tablespoons butter in large skillet over medium heat until foaming
subsides; add mushrooms and onions and saute, stirring frequently, until
onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season
with salt and ground black pepper to taste; transfer to medium bowl and
set aside. Meanwhile, cook pasta in large pot of boiling, salted water
until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and
return to pot with reserved liquid.

3. For the sauce: 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. Whisking
constantly, gradually add chicken stock. Adjust heat to medium-high and
simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in
sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.
Add sauce, sauteed vegetables, peas, and meat to spaghetti and mix well;
adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch
baking dish (or other shallow, ovenproof dish of similar size), sprinkle
evenly with reserved breadcrumbs, and bake until breadcrumbs brown and
mixture is bubbly, 13 to 15 mintes. Serve immediately.