Easy Leftover Turkey Tetrazzini

Por Chef Billy Parisi · 45 min

Ingredientes

Modo de preparo

1. Preheat the oven to 350°F (175°C)...
2. Melt the butter in a large frying pan or cast-iron skillet over medium-high heat.
3. Add the onion and mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and tender.
4. Stir in the garlic and cook for 20 to 30 seconds, then sprinkle in the flour and mix until fully combined.
5. Deglaze the pan with the sherry, letting it absorb into the vegetables.
6. Pour in the chicken stock, stir and bring to a boil until the mixture is very thick.
7. Pour in the cream and stir to form a creamed mushroom sauce.
8. Add the turkey, ½ cup of the parmesan, salt and pepper, mix well, then set aside and keep warm.
9. Cook the pasta in boiling salted water until al dente, or according to the package instructions, then drain.
10. Add the drained pasta and peas to the creamed mushroom mixture and mix gently but thoroughly.
11. Transfer everything to a 13x9 inch casserole dish, or leave it in the pan.
12. Sprinkle the breadcrumbs and remaining ½ cup of parmesan evenly over the top.
13. Bake for 40 to 45 minutes, until lightly browned on top and bubbling.

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