We used grocery rotisserie chickens for this recipe, but leftover turkey from the holiday table works equally well—or check out our simpleTurkey Tetrazzinirecipe.
Ingredients
Makes 6 servings
Step 1
Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
Step 2
Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
Step 3
Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
Step 4
Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
Step 5
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
Step 6
Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
Step 7
Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
Step 8
Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
Step 9
*Available at some specialty foods shops and D'Artagnan (800-327-8246).
·Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using.
·Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.
Leave a Review
Reviews (68)
Back to TopMy husband and I loved this meal. I made it by carefully attending to every detail in the preparation instructions. What most interested and challenged me was getting the sauce right. Adding the 1.5 lbs of chicken bones and veggies to the broth completely transformed it, and adding sherry along with the cream was genius. I highly recommend this recipe. PS I cooked my 2 lbs of boneless in the oven while preparing all of this on the stovetop. The timing worked out well.
jerryteaches4
NYC
6/1/2021
I make this every year after Thanksgiving with leftover turkey stock and turkey so it's super cincy and the kids love it. It's a subtle dish and I think the truffle, real parm and proper salting is key to making it memorable. We used a couple of drops of white truffle oil instead of the truffle butter and probably half the cream.
cara_w
Seattle
12/2/2015
I hate it when people change recipes and then report about their changes. But here I go: simplify and healthify by making your roux and sauce right there in the pan with the cooked mushrooms. Eliminate the cream...overkill! I used LO turkey and the stock instead of preparing the chicken stock from scratch. I also adde4d frozen petit pois. I guess I made a different dish, but boy! Was it good!
Susannadanna
Albany, NY
11/30/2014
Took this dish to a potluck dinner and it was a great hit! I added 2 chopped,sauteed onions to the sauce, truffle oil, parmesan to the sauce. I also used different types of mushrooms.
alireuter
Caracas, Venezuela
11/22/2013
This was an exceptional recipe. A lot of preparation, but worth all the effort in the end. I used half & half over the heavy cream. Huge hit with my crew, and even better the next day! =)
Whitetulip
Atlanta
10/25/2012
我用剩下的鸡,我烤之前sly. I followed the recipe but mixed the chicken, pasta, mushrooms and sauce all together in a bowl before putting into casserole. I added just a little more cream and stock before putting into the oven. I added 1 tsp truffle olive oil to the sauce. I also used fresh sphagetti. The product was a delightful dish with a gourmet flair.
cedarlodge
6/14/2012
I made this per the recipe with few changes. It is very good and I got many compliments. I roasted my own chickens and used Swansons organic chicken stock. I used a variety of mushrooms to give it more complexity. It works as a doubled recipe for a larger party. I made and assembled it 3 days ahead and refrigerated it. I cooked it per the recipe and it took about 10 extra minutes. I did have it in 2 baking dishes.
Anonymous
St. Louis, MO
4/2/2012
This reciped was full of intense flavor. Yes it is time consuming but well worth the time and effort. As to the comments about the sauce being thin, try reducing the sauce. EVeryone that ate this licked their plate and wanted more.....alas gone!
lnilsen
1/5/2011
So very disappointing. I never even served it. After all the work (and I DID all the work!) there was no flavor. None. I added more sherry in a desperate attempt to create taste, but it wasn't saved... I've made tetrazzini with leftover Thanksgiving turkey many times in the past...all quicky, little-labor recipes...and all better than this one...don't bother with it! I can't imagine even cheating on step one will help.
pasinc
wynnewood, pa
9/11/2010
My husband loved this dish and he's usually not very fond of casseroles. It does take a bit of time to prepare so por a glass of vino and turn n some tunes and enjoy the moment. Taste everything as you go so that it becomes well seasoned bast of your taste beds. excellent meal!!!
LJFS
Austin, TX
8/19/2010
I cook a lot, and this is the best recipe that I have by far! Every event that I bring this dish to, I get compliments and people asking me for the recipe. With so many ingredients, you can remove or add items to make it your own personalized dish. It takes a while to prepare this dish, but it will be well worth the wait!!!
Chosenone365
塔斯卡卢萨,艾尔。
5/19/2010
Excellent rich & creamy sherry-ful (I doubled the sherry)comfort food dish yet elegant for special company as well!
mallen74
1/3/2010
The flavor in this dish was exceptional and even better the next day. My husband loved it. I just happened to have truffle cream on hand from a small Italian specialty food store in the Pike Place market. The sauce was already fabulous up to this point, but the truffle cream made it that much better. I wanted to lick my bowl! I used Kitchen Basics chicken stock from a carton and two boneless/skinless breasts roasted in the oven on a cookie sheet and covered with foil then just diced the chicken. I'll be making this one again.
FriendlyFoodie
9/6/2009
In the interest of time, I just used chicken stock (2 cups) and dried mixed reconstituted wild mushrooms diced from Costco (Morels, porcini, etc.), no cream just 1/2 and 1/2, and turkey leftover breast meat. Result: rich, flavorful, delicious. Nothing like I had in college at the cafteria 30 years ago.... Definitely a keeper, certainly can vary the theme a bit. Added a touch of nutmeg as well at the end prior to oven time, as this seems to be a common ingredient in joy of cooking and fanny farmer in their recipes for tetrazzini. Very rich! Enjoy.
rblack230
Hamden, CT
1/19/2009
A beautiful glorified turkey noodle casserole! Lovely flavors. Acceptable shortcuts include not making your own stock, and tossing all ingredients together (except cheese) before baking. An ingenious and tasty use for our leftover thanksgiving turkey - will DEFINITELY make over and over again.
djanaba
New York NY
12/2/2008
