Why This Recipe Works
Most recipes for turkey Tetrazzini call for a béchamel sauce, in which milk is added to a roux (a paste made from fat and flour that is cooked on the stovetop). In switching to a velouté, which is based on chicken stock rather than milk, we brightened up the texture and the flavor of our turkey Tetrazzini recipe. We also used less sauce than most recipes call for, giving the other ingredients a chance to express themselves. Still looking for brighter flavor, we spruced things up with a shot of sherry and a little lemon juice and nutmeg.