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Turkey Tetrazzini
- Olive oil cooking spray
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 (8.0-ounce) package sliced mushrooms
- 3/4 teaspoon fine sea salt, divided
- 1/2 pound dried whole wheat angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/4 cup milk
- 1 tablespoon dry sherry or white wine
- 1/8 teaspoon grated nutmeg
- Ground white pepper, to taste
- 2 cups chopped cooked turkey
- 1/2 cup grated Parmesan cheese
Preheat the oven to 375°F.
Coat a 2-quart casserole dish with olive oil spray and set aside.
Heat butter in a large skillet over medium high heat.
Add shallots, mushrooms and 1/4 teaspoon of salt and cook until softened and fragrant, stirring occasionally, for 7 to 8 minutes.
Transfer to a large bowl and set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Drain, then transfer to bowl with mushroom mixture and set aside.
Heat oil in a saucepan over medium heat.
Whisk in flour until smooth, then whisk in broth and cook, stirring constantly, until thickened, about 3 minutes.
Stir in milk, sherry, nutmeg, the remaining 1/2 teaspoon salt and pepper and cook for 1 minute more.
Add to bowl with pasta and mushroom mixture; add turkey and toss well.
Transfer to prepared dish, then sprinkle with cheese and bake until hot and bubbly, about 30 minutes.
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- Olive oil cooking spray
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 (8.0-ounce) package sliced mushrooms
- 3/4 teaspoon fine sea salt, divided
- 1/2 pound dried whole wheat angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/4 cup milk
- 1 tablespoon dry sherry or white wine
- 1/8 teaspoon grated nutmeg
- Ground white pepper, to taste
- 2 cups chopped cooked turkey
- 1/2 cup grated Parmesan cheese