Julie's Turkey Tetrazzini

"I didn't create this recipe but it's in my recipe box so it probably came from my mom. I use milk because I never have half-&-half. I have also made without the sherry but don't advise it even though it still tastes good."
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a large skillet, melt 4 tablespoons of the butter.
  • Add shallot and cook over medium heat until soft, 1 minute.
  • Add mushrooms and cook until they begin to brown, 5 minutes.
  • Sprinkle with flour and stir for 1 minute.
  • Stir in milk, sherry, salt and pepper.
  • Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
  • Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
  • Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
  • Dot the top with remaining butter cut into tiny pieces.
  • Bake until golden brown and crusty, 20 minutes.

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Reviews

  1. We enjoyed this for dinner last night. I made exactly as written, but when it came to baking the dish there wasn't a temperature written in the directions, so I baked it at 350 degrees. Next I would add some garlic to this dish along with the shallot. Thanks for sharing. Made for Spring PAC 09.
     
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<p>I like cooking and sharing recipes and cooking ideas. <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
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