turkey tetrazzini

Name: Turkey Tetrazzini
Prep time: 40 min
Yield: 8
Ingredients: 4 teaspoon(s) kosher or sea salt, divided; 5 tablespoon(s) salted butter, divided; 1 medium onion, diced; 2 clove(s) garlic, minced; 4 cup(s) (10 ounces) sliced button mushrooms; 2 small red bell pepper, seeded and diced; 1/2 teaspoon(s) freshly grated nutmeg; 1/2 teaspoon(s) paprika; 1 pound(s) egg noodles; 3 tablespoon(s) all purpose flour; 2 cup(s) chicken broth; 1/2 cup(s) milk; 1/3 cup(s) dry sherry; 1/4 cup(s) cream; 2 1/2 cup(s) shredded cooked turkey or chicken breast; 1/2 cup(s) parmesan cheese; - chopped fresh parsley for garnish (optional)

(2 RATINGS)

124 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Nov 23, 2012

This is a delicious way of using up that leftover turkey. This dish is also good with chicken.. Enjoy!

Rate

prep time 40 Min

cook time

method ---

yield 8 serving(s)

Ingredients

4 teaspoons kosher or sea salt, divided
5 tablespoons salted butter, divided
1 medium onion, diced
2 cloves garlic, minced
4 cups (10 ounces) sliced button mushrooms
2 small red bell pepper, seeded and diced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon paprika
1 pound egg noodles
3 tablespoons all purpose flour
2 cups chicken broth
1/2 cup milk
1/3 cup dry sherry
1/4 cup cream
2 1/2 cups shredded cooked turkey or chicken breast
1/2 cup parmesan cheese
- chopped fresh parsley for garnish (optional)

How To Make turkey tetrazzini

Step 1

Set a large pot of water over high heat and add 2 teaspoons salt. In a large (14-inch) skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, mushrooms, red pepper, 1 teaspoon salt, nutmeg, and paprika; cook, stirring often, until vegetables soften, 8 to 10 minutes. Reduce heat to medium-low and continue cooking until golden brown, about 10 more minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.

Step 2

Once water is boiling, add egg noodles. Cook according to package instructions until tender. Drain and set aside, covered
Step 3

Meanwhile, melt remaining butter in skillet over medium heat. Add flour and cook, stirring until mixture looks glossy, about 3 minutes. Add broth and sherry in a slow stream, whisking as you go. Bring to a simmer and cook until thickened, about 3 minutes. Remove from heat and add milk, cream, cheese, and remaining 1 teaspoon salt. Whisk together. Reduce heat to low, return pan to heat, and stir in vegetable mixture and turkey. Serve hot over noodles with a generous sprinkling of parsley. Enjoy!!
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