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Turkey Tetrazzini

Serves 4
Time 1 hr 5 min
Turn your turkey leftovers into a delicious new meal. Serve with a fresh green salad with a supper that's sure to be a family favorite.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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