Turkey Tetrazzini - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 12 oz. Mushrooms, sliced
• 8 T Butter, divided 3 T, 4 T, and 1 T
• 1/4 cup Flour
• 12 oz. Egg noodles, or other pasta
• 1 1/2 cups Milk
• 1/4 cup Whipping cream
• 2 cups Chicken broth
• 1/4 cup White wine
• 3 cups Turkey, chopped and cooked
• 1 cup Peas
• 1/3 cup Parmesan cheese, grated, divided into 1/3 and 1/3 cups
• 1/3 cup Swiss cheese, shredded
• 2 T Lemon juice
• Salt and pepper
• Ground nutmeg
• 1/3 cup Bread crumbs

Directions:

Preheat oven to 375F. Start heating 2-3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

Cook the mushrooms in 3 T of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.

In a large, heavy saucepan, melt 4 T of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 1 minute.

About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente.

Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5-8 minutes.

When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan cheese and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Add a pinch of ground nutmeg again to taste. Transfer the mixture to a buttered 4-quart casserole.

In a small bowl combine well the remaining 1/3 cup Parmesan cheese and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 T butter, cut into bits.

Bake the tetrazzini at 375F in the middle rack of the over for 30-40 minutes, or until it is bubbling and the top is golden.