Photo: Turkey Tetrazzini Recipe
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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By istah
Punxsutawney, PA
on November 26, 2012
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I love anything involved with Tyler Florence. I followed the recipe for the shallot, garlic, mushrooms, parsley, thyme, bay leaves and lemon zest.
I used the exact proportions for the sauce - chicken broth (and a little left over turkey gravy, butter, flour, egg, and milk. I probably used 1 cup of small chopped pieces of left over turkey.
Cooked 12 ounces of Ronzoni Smart Taste Spaghetti. I served it with the sauce and there was sauce left over. No bread crumbs, no parmesan, no baking in the oven. It was fantastic! I even did the trick where I fried fresh sage leaves in oil and crumbled them on top. (Who knew how delicious these are? I will definitely make this after every major turkey day!
By retired11
on December 07, 2011
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Delicious with some modifications. I used the basic recipes, but I read through all the comments and here are the changes I made in the order they come up in the recipe.
1. I used a combo of lemon zest and a T. of lemon juice. (My lemon was small and on the dry side.
2. I used cream instead of milk
3. Four cups of turkey chopped
4. I used six T. of butter and 7 T. of flour for my roux
5. Added a 1/2 cup of parmesan to the sauce in addition to the half cup for the top.
6. I used approximately 12 oz. of spaghetti instead of the noodles.
7. The turkey and sauce seemed too thick when it came time to mix with the spaghetti, so I added 3/4 cup of milk to thin it out slightly.
8. I mixed the breadcrumbs (panko and parmesan together to make it easier to spread on the top.
The dish is over the top good! I will make it again! Great company dish as it is a lot of work, but worth the effort!
By darrfm3
Missouri City, TX
on December 04, 2010
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Such an excellent sauce, just not enough. finished casserole came out very dry and many of the top noodles were browned and crispy - not what I am looking for.
Perhaps an entire 16oz bag of egg noodles is too much - will try again, but with only 8 oz (half bag uncooked of the noodles.
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