Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 4 tablespoons butter; 1 lb mushroom, cleaned and sliced; 3 stalks celery, peeled and chopped; 1/2 cup all-purpose flour; 3 cups 2% low-fat milk; 1 (14 1/2 ounce) can reduced-sodium chicken broth; 1/2 cup dry sherry; 3 cups parmesan cheese, grated; 1 teaspoon dried thyme; 1 lb linguine, broken in half; 4 cups turkey breast, skin removed, and cut into bite-sized pieces

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Recipe by periwinklejenn

A slightly lighter version, based on an Everyday Food recipe.

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READY IN: 1hr 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

4

tablespoons butter
1

lb mushroom, cleaned and sliced
3

stalks celery, peeled and chopped
¹⁄₂

cup all-purpose flour
3

cups 2% low-fat milk
1

(14 1/2 ounce) can reduced-sodium chicken broth
¹⁄₂

cup dry sherry
3

cups parmesan cheese, grated
1

teaspoon dried thyme
1

lb linguine, broken in half
4

cups turkey breast, skin removed, and cut into bite-sized pieces

DIRECTIONS

Prehat oven to 400. Bring a large pot of salted water to boil for pasta.
In a large sauce pan, melt 2 tablespoons butter over high heat. Add mushrooms and season with salt and peper. Cook, turning frequently, until tender and browned, 8-10 minutes. Add celery and sautee until softened. Transfer to a bowl and set aside.
Make sauce: in same saucepan, melt remaining butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and sherry. Bring to a boil, reduce to simmer, and add 2 cups parmesan and thyme. Season with salt and pepper.
Cook pasta 2-3 minutes less than package directions; drain. Add to pot and toss well with turkey, mushrooms, and sauce. Divide between two shallow 2-quart baking dishes. Sprinkle with remaining parmesan.
Bake until browned, about 30 minutes, or freeze. Let stand 10 minutes before serving.
To freeze: let pasta cool to room temp, cover tightly with foil, freeze up to 3 months. Bake, covered with foil, from frozen at 400 until center is warm, about 2 hours. Uncover and bake 20 minutes until top is browned.

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