What will you do with that leftover turkey from that big Thanksgiving bird? Reader R.J. says: Make Turkey Tetrazzini.
1/2 lb. egg noodles, cooked
Olive oil (for oiling your baking dish)
7 Tbs. unsalted butter
1/3 cup all-purpose flour
2 shallots, minced
1/2 lb. mushrooms, sliced
3 cups chicken broth
1 tsp. salt
1/2 tsp. freshly ground white pepper
3 cups of shredded cooked turkey leftovers
3/4 cup Parmesan cheese, grated
1 cup bread crumbs, preferably fresh
2 green onions, chopped
- Cook the noodles first, drain them, and set them aside.
- Pre-heat an oven to 450°F.
- Oil a 13″x9″ pyrex baking dish.
- In a large frying pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots and mushrooms and sauté them until the mushrooms about 5 minutes, until they begin to brown. Transfer to a large bowl.
- In the same frying pan, again over medium-high heat, melt 4 Tbs. of butter. Add the flour and cook, stirring constantly, for 2 minutes.
- Add the broth and bring to a boil. Cook this into a sauce for about 4 minutes stirring frequently, until the sauce thickens, 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 of cheese.
- Transfer the turkey mixture to the prepared pyrex baking dish. Sprinkle evenly with the bread crumb mixture. Break the remaining 1 Tbs. butter into small pieces and sprinkle over the top.
- Bake about 15 minutes until this tetrazzini is bubbling around the edges and the bread crumbs are golden brown.
- Serve immediately.
- This recipe serves 6 to 8 people.
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