Turkey Tetrazzini

Turkey Tetrazzini
  1. 5 tablespoons butter
  2. 8 ounces baby bella mushrooms, sliced
  3. 4 green onions, chopped (2/3 cup)
  4. 2 tablespoons flour
  5. 2 cups chicken broth
  6. ¾ cup half-and-half, room temperature
  7. ¼ cup plus 1 tablespoon freshly grated Parmesan cheese
  8. ¼ cup sherry
  9. ½ teaspoon kosher salt
  10. ½ teaspoon freshly ground pepper
  11. 2 cups hot cooked fusilli pasta
  12. 2 cups cooked turkey or chicken, diced
  13. 1 cup fine, fresh soft bread crumbs
  1. Preheat oven to 375.
  2. Melt 2 tablespoons butter in a large, deep skillet over medium heat. Add mushrooms and green onions. Sauté 8-10 min or until soft. Transfer to a large plate.
  3. Melt 2 more tablespoons butter in skillet and add flour, stirring until smooth, about 1 min. Stir in half-and-half and chicken broth. Cook, stirring occasionally, 6-8 min until lightly thickened and smooth. Remove from heat and stir in ¼ cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta and turkey. Return to medium heat and cook until heated through.
  4. Transfer to a lightly greased 11x7 baking dish. Melt remaining 1 tablespoon butter. Mix in bread crumbs and remaining 1 T Parmesan. Sprinkle evenly over dish. Place on middle oven rack and bake 25-30 min or until bubbling and beginning to brown.
  1. Cooking Light
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