Turkey Tetrazzini November 5, 2019 by Jill Foucre Leave a Comment Turkey Tetrazzini 2019-11-06 02:29:34 Print Ingredients 5 tablespoons butter 8 ounces baby bella mushrooms, sliced 4 green onions, chopped (2/3 cup) 2 tablespoons flour 2 cups chicken broth ¾ cup half-and-half, room temperature ¼ cup plus 1 tablespoon freshly grated Parmesan cheese ¼ cup sherry ½ teaspoon kosher salt ½ teaspoon freshly ground pepper 2 cups hot cooked fusilli pasta 2 cups cooked turkey or chicken, diced 1 cup fine, fresh soft bread crumbs Instructions Preheat oven to 375. 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. 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. 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. Notes Cooking Light Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/