Turkey Tetrazzini

Show: Food 911Episode: More Bang for Your Buck in Salisbury MD

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
1 hr 0 min
Level:
--
Yield:
8 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 35 min

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Ingredients

2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 pound egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted

Directions

Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.

Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.

Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

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Comments & Reviews

recipe Turkey Tetrazzini
Bob Windermere, FL 10-04-2009
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The end result was bland
Rated: 1 stars out of 5

After reading other reviews, I decided to pump up this recipe. I used cream instead of milk, added frozen peas, even... pimentos, diced carrots and celery. The end result was a tasteless plate of pasta. The culprit may be the amount of pasta this recipe calls for - one pound. It soaked up all of the sauce, leaving a dry casserole. Read more
recipe Turkey Tetrazzini
amanda mahomet, IL 06-07-2009
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Added white wine
Rated: 4 stars out of 5

This is the best recipe for TT that I have found. The only addition I made was white wine in the sauce and it was great. I... will be using this recipe every time I have turkey to use up.Read more
recipe Turkey Tetrazzini
Anonymous 08-08-2008
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Delicous
Rated: 5 stars out of 5

Delicous and healthier than other TT recipes!
recipe Turkey Tetrazzini
Harriet Winston-Salem, NC 11-08-2007
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Five stars with a few changes
Rated: 5 stars out of 5

I changed a few things based on the comments from reviewers. The recipe should read 4 cups - not pounds - of turkey. I also... used 6 tbs butter and 6 tbs flour instead of the 4 called for in the recipe. I used enough turkey broth to make the gravy a good consistency. The kids fought over the finished product.Read more
recipe Turkey Tetrazzini
Anonymous 07-15-2007
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Delicious
Rated: 5 stars out of 5

The perfect Turkey Tetrazzini.
recipe Turkey Tetrazzini
Anonymous 06-19-2007
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easy
Rated: 3 stars out of 5

easy