Turkey or Chicken Tetrazzini
We always have Turkey Tetrazzini after Thanksgiving. It is a great way to use the leftover turkey, and brings comfort food to a gourmet level.
Yield 8 servings
Ingredients
1/4 cup butter
2 tablespoons olive oil
1 pound mushrooms, thinly sliced
1 onion, diced
1/4 cup flour
3 cups chicken stock
2 tablespoons sherry or white wine
1 1/2 cups cream or half & half
1/2 cup grated Parmesan cheese
4 cups cooked turkey or chicken, cut into bite-sized pieces
1 pound pasta or egg noodles, cooked
1 cup slivered almonds, toasted
Chopped parsley for garnish
| 1 | Preheat oven to 400ºF. |
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| 1 | In a large skillet, melt butter with oil and sauté mushrooms for 5 minutes. Remove with a slotted spoon. |
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| 2 | In the same pan, sauté onions until tender. |
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| 3 | 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. |
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| 4 | 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. |
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| 5 | Top with toasted almonds and sprinkle with parsley. |
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notes
You can substitute leftover gravy for some of the cream to deepen the turkey flavor.
