Thursday, November 24, 2011

Turkey Tetrazzini

Turkey Tetrazzini
(8-12 servings)


1 large Yellow Onion, medium dice
1 large Green Pepper, medium dice
8 tbsp. Butter, divided
½ tbsp. Pressed Garlic
1 lb. Sliced Mushrooms
6 tbsp. All Purpose Flour
2 cups Chicken Broth
½ cup Dry White Wine
1 ½ cups Heavy Whipping Cream
1 pkg. (12 oz.) Egg Noodles, cooked al dente
3 cups Leftover Turkey, bite-size
1 tbsp. Dry Parsley
1 ½ tsp. Salt
¾ tsp. Black Pepper
½ cup Grated Parmesan Cheese
1 cup Panko Bread Crumbs


In a 4 to 5 quart sauté pan, place 6 tbsp. of butter, the diced onions and green peppers over medium-high heat for 5 to 10 minutes.  Add and cook the garlic for a couple of minutes before adding the sliced mushrooms.  Continue to cook this mixture for another 5 to 10 minutes remembering to stir often.  Slowly add the flour stirring constantly for about 2 minutes.  While still stirring, slowly add the chicken broth and cook another 2 minutes.  Then add the wine as you continue to stir.  Mixture should be thickening.  To this add the cream and continue heating to a boil while stirring.  Reduce heat to medium-low and continue cooking until mixture has thickened enough to coat a spoon.  Take a 9x13 baking dish and use 1 tbsp. to coat.  Now add the cooked noodles through Parmesan cheese to the hot mixture and combine before pouring into the baking dish.  In a small sauce pan, melt the last tbsp. of butter; add the cup of bread crumbs and mix.  Top the casserole with the bread crumbs and place in a pre-heated 375 degree oven uncovered for 30 to 35 minutes or until hot, bubbly and nicely browned.  Let rest 10 minutes before serving.

Note:               If you are not into mushrooms, try adding some vegetable of
                           your liking.  Frozen mixed vegetables would be an easy 
                           substitute for the mushrooms.  Just cook them about 2 minutes
                           less than the package recommends before you add them to the

Ideas for Future Efforts

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