| Turkey or Chicken Tetrazzini
American
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| We always make Turkey Tetrazzini after Thanksgiving. It’s a great way to use leftover turkey and lifts comfort food to a gourmet level. You can substitute some of the cream with leftover gravy to deepen the turkey flavor. We love good, wide noodles, but other pasta will work. When you boil it, keep it slightly chewy-it will continue to cook as it bakes in the sauce. |
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| Ingredients |
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1/8 cup butter
1 tablespoon olive oil
1/2 pound mushrooms, thinly sliced
1/2 onion, diced
1/8 cup flour
1 1/2 cup chicken or turkey stock
1 tablespoon sherry or white wine
3/4 cup cream or half & half
1/4 cup grated Parmesan cheese
2 cups cooked turkey or chicken, cut into bite-sized pieces
1/2 pound wide egg noodles or other pasta, cooked al dente
1/2 cup sliced or slivered almonds, toasted
Chopped parsley for garnish +
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Steps
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| 1 | Preheat oven to 400°F. |
| | 2 | In a large skillet, melt butter with oil and sauté mushrooms for 5 minutes. Remove with a slotted spoon. |
| | 3 | In the same pan, sauté onions until tender. |
| | 4 | Sprinkle flour over onions and stir to incorporate. Add chicken stock and wine and continue to cook until reduced by half. Add cream and cook until slightly thickened. |
| | 5 | Mix half of the sauce and half of the mushrooms with the pasta. Put pasta mixture into buttered baking dish and form a well in the center. Mix remaining sauce and mushrooms with turkey and put into well. Sprinkle with Parmesan cheese and bake approximately 30 minutes, until heated through. |
| | 6 | Top with toasted almonds and sprinkle with parsley. Serve hot. |
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| Yield |
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original recipe yield: 5 Servings
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| Notes
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Bechtle traditional broad egg noodles are our choice for pasta.
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