However, I had a goodly amount of leftover turkey as a result of the Nutty Thanksgiving. I’d been looking through a stack of recipes a few days before and came across one I’d printed out nearly five years ago, for Chicken Tetrazzini. It mentioned that leftover turkey also works. At that point I had, I guesstimated, about a pound of leftover turkey meat, so I cut the recipe in half. I also omitted the truffle butter, and used small pasta shells instead of spaghetti.
I think I’ve made this recipe before, but I don’t remember anything about how it turned out. Maybe that should have told me something.
The recipe calls for you to make an enriched and concentrated stock. It sounds tasty, but I didn’t want to take the time. Besides, I didn’t have any bones. So I just used 1 cup canned chicken broth. Maybe that was the problem. The sauce was thin, and on the whole, I thought this dish needed more flavor. Also I felt there was too much meat in it, but then I may have misjudged how much meat I had. And if you do make this dish, I would suggest cutting the meat up small; 1-inch chunks are too big, in my opinion.
Verdict: Not bad, but I don't think I'll be making it again.
(source: www.epicurious.com, originally from Gourmet, Nov. 2003)
- 1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
- 4 cups low-sodium chicken broth
- 1 carrot, thinly sliced
- 1 medium onion, coarsely chopped
- 2 celery ribs, cut into 1-inch pieces
- 2 garlic cloves, smashed
- 5 whole black peppercorns
- 1 Turkish or 1/2 California bay leaf
- 2 whole cloves
- 3/4 stick (6 tablespoons) unsalted butter
- 3/4 pound mushrooms, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 tablespoons medium-dry Sherry
- 2 tablespoons truffle butter* (optional)
- 1/2 lb spaghetti
- 2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces
- 1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)
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.
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.
Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
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.
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).
Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
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.
Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
*Available at some specialty foods shops and D'Artagnan (800-327-8246).
Recycle: broth cans, spice jars, sherry bottle
Compost: vegetable peelings/trimmings