Are you looking for a good recipe to make use of that leftover Thanksgiving turkey? My Mother In Law shared this great Turkey Tetrazzini recipe with me that my family just loves. Of course, like with most recipes, I always adapt them to my taste. The wonderful combination of garlic, mushrooms, aged Parmesan cheese and real butter are what give this dish it’s flavor.
Here’s Petra’s version of Turkey Tetrazzini:
1 cup butter
3 TBSP Olive Oil
2 TSP Minced Garlic
1 lb fresh mushrooms, sliced
4 cups chicken broth
4 TBSP Flour
1 1/4 cups heavy cream
5 TBSP dry sherry
1 cup grated Parmesan cheese (aged is preferable for more flavor)
1/2 TSP Ground Nutmeg
4 cups cubed cooked turkey
1 pkg cooked angel hair pasta
1 cup Italian Style bread crumbs
Heat 1/2 cup butter and olive oil in a large saucepan. Add mushrooms and garlic and saute for 5 minutes then remove, leaving any juices in the pan. Add the chicken broth and cook until heated. Thoroughly mix the flour into 1/4 cup of the cream together in a cup, then slowly add to the heated chicken broth and continue stirring until it’s thickened. Remove from heat and add the cream, sherry, Parmesan cheese and nutmeg and continue stirring until the cheese melts. Add the turkey and mushrooms then combine with the cooked pasta. Melt 1/2 cup butter and toss with the bread crumbs then sprinkle over the casserole. Bake in a preheated 375 degrees oven for 25-30 minutes.
Note, I typically try to cook as healthy as possible, this dish is probably an exception to that rule. I try to substitute hi calorie/fat ingredients whenever possible. However, this dish calls for real butter and trust me, to get the full rich flavor this dish offers, I recommend not substituting anything, especially not the real butter.
Enjoy with some salad and wine and you have a complete meal. Bon Appe`tit!!