Every bite of this creamy tetrazzini is a scrumptious delight. Compliment with your favorite greens, special dessert, and ruby red wine, and you’ll have an awesome dinner to remember!
NO-BAKE TURKEY TETRAZZINI
Level – Intermediate
Total Time: 1 hour 35 minutes
Cook Time: 1 hour
Serves : 8 servings
2 tablespoons vetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper to taste
2 cups low sodium chicken broth
4 tablespoons butter
1/4 cup flour
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 16 oz. package cooked GRANDMA’S FROZEN SPAGHETTI EGG NOODLES
3-4 Tablespoons fresh Parsley, chopped
Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl and set aside.
Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add milk, reserved mushrooms, and turkey. Cook and stir until heated through – do not let boil. Fold in the cooked noodles and parsley. Mix to combine. Serve and ENJOY!
BAKED TURKEY TETRAZZINI option
This dish can also be baked. In addition to the above ingredients, you will need:
1 egg yolk, lightly beaten
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted
Add egg to milk, reserved mushrooms, and turkey. Cook and stir until heated through – do not let boil. Fold in the cooked noodles and parsley.
Spoon into a buttered 9 x 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan cheese. Bake in a preheated 350 degree oven until the sauce bubbles and a top crust has formed – 20 to 30 minutes. Garnish with toasted almonds before serving.
FYI: Tetrazzini can be made with any type of diced fowl or seafood. Experiment by substituting other varieties of nuts and grated hard cheeses. Add wine or sherry and stock vegetables such as onions, celery, and carrots for added texture and flavor. Garnish with lemon or parsley.