Turkey Tetrazzini
This turkey tetrazzini is a cozy and comforting dish that is perfect for a family dinner or gathering with friends. Creamy, savory, and satisfying, this casserole is made with tender shreds of turkey, earthy mushrooms, and silky noodles enveloped in a luscious creamy sauce. Topped with a golden brown crust of Parmigiano-Reggiano and breadcrumbs, every bite is a delightful blend of flavors and textures. Enjoy this delicious dish straight from the oven to your table for a memorable meal that will warm everyone's hearts.
— Constant Cookbook
Ingredients
- Olive oil for greasing
- 7 Tbs. unsalted butter
- 2 shallots, minced
- 1/2 lb. button mushrooms, sliced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 tsp. salt
- 1/2 tsp. freshly ground white pepper
- 3 cups shredded cooked turkey
- 1/2 lb. egg noodles, cooked according to package instructions
- 3/4 cup grated Parmigiano-Reggiano cheese
- 2 green onions, white and light green portions, chopped
- 1 cup fresh bread crumbs
Instructions
- Preheat an oven to 450°F. Oil a 9-by-13-inch baking dish or 6 individual ramekins or baking dishes.
- In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots and mushrooms and sauté until the mushrooms begin to brown, about 5 minutes. Transfer to a large bowl.
- In the same pan over medium-high heat, melt 4 Tbs. of the butter. Add the flour and cook, stirring constantly, for 2 minutes. Add the broth and bring to a boil. Cook, stirring frequently, until the sauce thickens, about 4 minutes. Stir in the salt and white pepper. Pour the sauce into the bowl with the mushrooms and add the turkey, cooked noodles, 1/2 cup of the cheese and the green onions and stir to combine.
- In a small bowl, stir together the bread crumbs and the remaining 1/4 cup cheese.
- Transfer the turkey mixture to the prepared baking dish(es). Sprinkle evenly with the bread crumb mixture. Using your fingers, break the remaining 1 Tbs. butter into small pieces and sprinkle over the top.
- Bake until the tetrazzini is bubbly around the edges and the bread crumbs are golden brown, about 15 minutes. Serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
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