Easy Turkey Tetrazzini Recipe

🧂 Ingredients

• ¼ cup unsalted butter
• 1 peeled and small diced yellow onion
• 2 cups sliced button mushrooms
• 2 cups sliced baby bella mushrooms
• 2 finely minced cloves of garlic
• 1/3 cup all-purpose flour
• 1/3 cup sherry
• 3 cups chicken stock
• 1 cup heavy whipping cream
• 5 to 6 cups large diced cooked turkey
• 1 cup grated parmesan cheese
• 1 pound spaghetti

  linguine, fettuccini, or egg noodles
• 1 cup peas
• ½ cup breadcrumbs
• salt and pepper to taste

Instructions

• 1 Preheat the oven to 350°.
• 2 In a large frying pan or cast-iron skillet over medium-high heat add in the
  butter.
• 3 Once the butter is melted place in the onions and mushrooms and cook for 8-10
  minutes while occasionally stirring until browned and tender. All the moisture
  from the mushrooms will secrete and then go back in.
• 4 Stir in the garlic and cook for 20 to 30 seconds and then sprinkle in the flour
  and mix until completely mixed in.
• 5 Next, deglaze with the sherry wine which will immediately absorb into the
  mushrooms and onions.
• 6 Pour in the chicken stock and stir to mix. Bring the mixture to a boil.
• 7 Once boiling it should be very thick and at this point pour in the cream to and
  mix to form a creamed mushroom sauce.
• 8 Add in the turkey, ½ cup of parmesan cheese, salt and pepper and mix to combine.
  Set aside and keep warm.
• 9 In a large pot of boiling salted water add in the pasta and cook until al dente
  or according to the instructions on the package.
• 10 Drain the noodles and add them to the pan with the creamed mushrooms along with
  the peas and gently thoroughly mix all the ingredients.
• 11 At this point you can leave in the pan or transfer to a 13×9 casserole dish.
• 12 Sprinkle evenly with the breadcrumbs and remaining ½ cup of parmesan cheese over
  the top.
• 13 Bake at 350° for 40 to 45 minutes or until lightly browned on top and bubbling.
  Sprinkle on optional chopped fresh parsley.

Nutrition Info