Those of you who remember a tired casserole of questionable provenance and insipid countenance forget that THIS is a TFD RECIPE. 🙂
You may not be aware that this dish is named after a famous Italian opera star of the early 20th century, Luisa Tetrazzini.
It is widely believed to have been invented ca. 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City.
Good Housekeeping published the first reference to Turkey Tetrazzini in October, 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at “the restaurant on Forty-second street.”
The chicken tetrazzini was made famous by chef Louis Paquet.
No universal standard for the dish exists, so various parts are missing or substituted in various recipes, for example, another kind of nut, crumbs, or different cheeses. The name is often expanded to describe the specific meat used (e.g., chicken tetrazzini, or tuna tetrazzini).
I’ve gone back to the beginning of this recipe that once epitomized richness and high society in its day.
Plus, I’m using top-quality ingredients and adding a few TFD flourishes such as the use of a bit of thyme liqueur (totally optional) and adding in some minced jalapeño for some added kick.
Enjoy this diner classic with noble San Francisco roots, Citizens!
Battle on – The GeneralissimoPrint
- ½ c fresh breadcrumbs
- Pinch table salt
- 1 ½ tablespoons melted unsalted butter
- ¼ cup grated Parmesan cheese
- 6 tablespoons unsalted butter, plus extra for baking dish
- 3 cups white mushrooms, sliced thin
- 2 medium onions, chopped fine
- salt and ground black pepper
- ¾ pound spaghetti or other long-strand pasta, snapped in half
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 3 tablespoons dry sherry
- 1 tablespoon Farigoule thyme liqueur (if not available, leave it out)
- 3 ounces Parmesan cheese , grated (about ¾ cup)
- ¾ teaspoon freshly grated nutmeg
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced fresh thyme leaves
- 2 teaspoons minced fresh rosemary leaves
- 2 cups frozen peas
- ½ cup broccoli florets
- 2 teaspoons minced jalapeño pepper
- 1 roasted red pepper from the jar, minced
- 4 cups leftover cooked boneless turkey meat, cut into ¼-inch pieces
- Mix the 1st 3 ingredients for the topping, bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese.
- For filling, preheat oven to 450 degrees, sauté onions, broccoli and mushrooms in butter until soft 12-15 minutes. Season with S & P and set aside. Boil noodles to al dente. Reserve ¼ c of water and drain.
- Make a roux with the butter and flour and cook until golden. Whisk in chicken stock and cook over medium high until thickened. Whisk seasonings and alcohol into the sauce, use pasta water if needed to achieve your preferred consistency.
- Add peas, reserved sautéed veggies, noodles and turkey. Put in a 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.
- Category: Recipes
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