Turkey Tetrazzini

• 2 cups cooked turkey, shredded
• 1 cup uncooked pasta (elbow or small shells)
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• Parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add onion, garlic, and mushrooms; sauté until tender.
4. 4 Stir in flour to create a roux. Gradually whisk in chicken broth and heavy cream; simmer until thickened.
5. 5 Remove from heat and stir in Parmesan cheese, cooked turkey, and pasta. Season with salt and pepper.
6. 6 Transfer mixture to a greased baking dish. Top with breadcrumbs.
7. 7 Bake for 25 minutes, or until bubbly and top is golden.
8. 8 Garnish with parsley before serving.

Nutrition

Tips

• Use leftover turkey for an even quicker meal.
• Substitute chicken if turkey isn't available.
• For extra flavor, add a splash of white wine to the sauce.
• Ensure the sauce reaches a simmer to thicken properly.
• Experiment with adding peas or diced bell peppers for extra veggies.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month. Reheat in the oven at 350°F until hot.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.
• Add a side of roasted vegetables.
• Perfect with a glass of Chardonnay.

FAQ