Turkey Tetrazzini
The recipe Turkey Tetrazzini can be made in around 50 minutes. For 86 cents per serving, you get a main course that serves 8. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 419 calories. This recipe from Spicy Southern Kitchen requires pepper, salt, chicken broth, and nutmeg. 604 people found this recipe to be flavorful and satisfying. This recipe is typical of American cuisine. Overall, this recipe earns a solid spoonacular score of 69%. If you like this recipe, you might also like recipes such as Turkey Tetrazzini, Turkey Tetrazzini, and Turkey Tetrazzini.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
½ cup homemade bread crumbs (or panko crumbs)
2 tablespoons butter, melted
1 cup chicken broth
¼ teaspoon dried thyme
¼ cup all-purpose flour
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup milk
¼ teaspoon nutmeg
1 tablespoon grated Parmesan cheese
½ to 1 cup frozen green peas, defrosted
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons Sherry
12 ounces spaghetti, snapped in half
3 cups chopped, cooked turkey or chicken
8 ounces white mushrooms, sliced
Equipment:
pot
frying pan
oven
bowl
whisk
baking pan
Cooking instruction summary:
Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving cup cooking liquid.Preheat oven to 375 degrees.While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and saut until brown. Remove mushrooms to a bowl and set aside.Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.Transfer mixture to a greased 9X13-inch baking dish.In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.
Step by step:
1. Bring a large pot of water to a boil.
2. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving cup cooking liquid.Preheat oven to 375 degrees.While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat.
3. Add mushrooms and saut until brown.
4. Remove mushrooms to a bowl and set aside.
5. Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
6. Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
7. Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine.
8. Add some of the reserved cooking liquid if mixture is too dry.
9. Transfer mixture to a greased 9X13-inch baking dish.In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole.
10. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.
Nutrition Information:
covered percent of daily need
Related Videos:
Turkey Tetrazzini | The Recipe Rebel
