Name: Turkey Tetrazzini
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 12 ounces mushrooms, sliced (about 4 to 5 cups) -; 8 tablespoons unsalted butter, divided -; 1/4 cup all-purpose flour -; 12 ounces egg noodles, spaghetti, linguini or other pasta -; 1 1/2 cups milk -; 1/4 cup heavy cream -; 2 cups chicken broth -; 1/4 cup dry sherry (or vermouth or dry white wine) -; 3 cups coarsely chopped cooked turkey -; 1 cup peas -; 2/3 cup freshly grated Parmesan, divided -; 1/3 cup shredded Swiss cheese -; 2 tablespoons lemon juice -; Kosher salt and freshly ground pepper -; Ground nutmeg (Optional) -; 1/3 cup fine fresh bread crumbs (or panko) -; Freshly chopped parsley for garnish (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Tetrazzini

1. 12 ounces mushrooms, sliced (about 4 to 5 cups) -

2. 8 tablespoons unsalted butter, divided -

3. 1/4 cup all-purpose flour -

4. 12 ounces egg noodles, spaghetti, linguini or other pasta -

5. 1 1/2 cups milk -

6. 1/4 cup heavy cream -

7. 2 cups chicken broth -

8. 1/4 cup dry sherry (or vermouth or dry white wine) -

9. 3 cups coarsely chopped cooked turkey -

10. 1 cup peas -

11. 2/3 cup freshly grated Parmesan, divided -

12. 1/3 cup shredded Swiss cheese -

13. 2 tablespoons lemon juice -

14. Kosher salt and freshly ground pepper -

15. Ground nutmeg (Optional) -

16. 1/3 cup fine fresh bread crumbs (or panko) -

17. Freshly chopped parsley for garnish (optional) -

How to cook deliciously - Turkey Tetrazzini

1. Stage

Preheat the oven to 375°F.

2. Stage

Boil the pasta: Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt for each quart of water. Cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.

3. Stage

Sauté the mushrooms: In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring, until all of the liquid the mushrooms give off has evaporated, 5 to 7 minutes. Set aside.

4. Stage

Make a roux: In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour and cook the mixture over low heat, stirring, for 3 minutes.

5. Stage

Make the sauce: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6. Stage

Assemble the casserole: In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted or low-sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7. Stage

Make the topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 tablespoon butter, cut into bits. Did you love the recipe? Give us some stars and leave a comment below!

8. Stage

Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Garnish individual servings with chopped parsley.