Turkey Meatballs Tetrazzini

Makes 4 to 6 servings

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Active time: 20 minutes

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Start to finish: 50 minutes

VARIATIONS

Replace the turkey with ground pork or ground veal.

Soak ¹/₂ cup dried porcini mushrooms in ¹/₂ cup boiling water for 10 minutes. Drain mushrooms, reserving soaking liquid. Chop mushrooms, and strain liquid through a paper coffee filter or paper towel. Add mushrooms to sauce, and use soaking liquid in place of ¹/₂ cup stock.

The combination of mushrooms and turkey in a cream sauce laced with sherry and Parmesan is irresistible and a great dish for buffet entertaining. Serve atop orzo, a rice-shaped pasta.

This dish was named for Italian singer Luisa Tetrazzini, who was the toast of the American opera circuit in the early 1900s. Where the dish was created, and by whom, is not known; but the diva said she was served it all across America.

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 celery rib, chopped

1 large egg

2 tablespoons whole milk

¹/₂ cup plain breadcrumbs

1¹/₄ pounds ground turkey

Salt and freshly ground black pepper to taste

¹/₂ pound mushrooms, wiped with a damp paper towel and sliced

3 tablespoons all-purpose flour

¹/₂ cup medium dry sherry

1¹/₂ cups half-and-half

1 cup turkey or chicken stock

³/₄ cup freshly grated Parmesan

Vegetable oil spray

1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.

2. Heat 2 tablespoons butter and oil in a large skillet over medium-high heat. Add shallots, garlic, and celery, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, whisk egg and milk in a mixing bowl, add breadcrumbs, and mix well.

3. Add vegetable mixture and turkey to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 1¹/₂-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.

4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides.

5. While meatballs brown, heat remaining butter in the skillet over medium-high heat. Add mushrooms, and cook for 3 minutes, or until mushrooms begin to soften. Reduce the heat to low, stir in flour and cook, stirring constantly, for 2 minutes. Whisk in sherry, and bring to a boil over medium-high heat, whisking constantly. Simmer 3 minutes, then add half-and-half, stock, and Parmesan, and simmer 2 minutes.

6. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes or until meatballs are cooked through and no longer pink.

Note: The turkey mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.