Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound fettuccine; 2 tablespoons olive oil; 4 cups shredded cooked turkey, light and dark meat; 2 cups frozen peas; 6 tablespoons (3/4 stick) unsalted butter; 1 cup finely chopped onion; 1/2 cup finely chopped celery; 8 ounces cremini mushrooms, stemmed and thinly sliced; 1 teaspoon kosher salt; 1 teaspoon dried sage or poultry seasoning; 1/4 cup sherry; 1/3 cup all-purpose flour; 3 cups chicken broth; 2 cups whole milk or half-and-half; 1/2 cup fine dried bread crumbs; 1/2 cup finely grated Parmesan cheese; 1/2 teaspoon paprika; 2 tablespoons unsalted butter, melted

Turkey Tetrazzini

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Frozen foods were given a boost of popularity in the 1950s when refrigerators with freezers became affordable enough for many households to have in-house, especially when Swan-son introduced the frozen TV dinner in 1954. Frozen peas and other frozen veggies became commonplace.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 10-12 1x
Category: Entrées

Ingredients

Scale

1 pound fettuccine
2 tablespoons olive oil
4 cups shredded cooked turkey, light and dark meat
2 cups frozen peas
6 tablespoons (3/4 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped celery
8 ounces cremini mushrooms, stemmed and thinly sliced
1 teaspoon kosher salt
1 teaspoon dried sage or poultry seasoning
1/4 cup sherry
1/3 cup all-purpose flour
3 cups chicken broth
2 cups whole milk or half-and-half
1/2 cup fine dried bread crumbs
1/2 cup finely grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons unsalted butter, melted

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Instructions

Preheat the oven to 375 degrees F. Coat a 9 × 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the fettuccine and cook until just al dente. Drain and return to the pot. Toss with 1 tablespoon of the olive oil. Stir in the turkey and peas and set aside.
While the pasta cooks, in a large deep skillet, heat the remaining 1 tablespoon olive oil and half of the butter over medium heat. Add the onion and celery and cook, stirring, about 2 minutes. Add the mushrooms, salt, and sage and cook, stirring, until the mushrooms begin to brown slightly, about 2 minutes.
Pour in the sherry and stir. Cook for 1 minute, until the liquid has nearly evaporated. Remove the vegetables. Add the remaining 3 tablespoons butter and let it melt, then sprinkle the ﬂour into the pan and cook, stirring, about 1 minute. Gradually add the broth, stirring continuously, and when the mixture begins to thicken, add the milk and cook, stirring, until the sauce is thickened, about 5 minutes total.
Remove the skillet from the heat and pour the sauce over the pasta. Stir in the mushroom mixture and pour into the baking dish.
In a small bowl, combine the bread crumbs, Parmesan, and paprika with the melted butter. Sprinkle evenly over the pasta mixture. Bake for 30 minutes, or until the casserole is heated through and bubbling, and the top is golden brown. Allow it to cool for 5 minutes and serve.

Find it online: https://foodgardening.mequoda.com/recipe/turkey-tetrazzini/