Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 6 ounces egg noodles; 2 tablespoons butter; 1 onion, chopped; 1 1/2 cups sliced mushrooms; 1 stalk celery, chopped; 2 tablespoons all-purpose flour; 1 1/2 cups chicken stock; 1 1/2 cups Carnation Evaporated Milk (regular, 2%, or fat-free); 3/4 teaspoon poultry seasoning or 3/4 teaspoon dried thyme; 1/4 teaspoon ground nutmeg; salt and pepper; 2 cups cooked turkey, diced; 1 cup peas (fresh or frozen); 1 1/2 cups gruyere cheese, grated; 3/4 cup breadcrumbs; 2 tablespoons fresh parsley, chopped

Submitted by Chef mariajane

"This one-dish pasta dish is a great way to use turkey leftovers. Combine cooked egg noodles with mushrooms, chopped celery, peas, diced turkey and lightly seasoned cream sauce. Sprinkle with Gruyere cheese, breadcrumbs and parsley and bake - delicious!!"

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Ready In:: 55mins
Ingredients:: 16
Serves:: 8

ingredients

6 ounces egg noodles
2 tablespoons butter
1 onion, chopped
1 ¹⁄₂ cups sliced mushrooms
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 ¹⁄₂ cups chicken stock
1 ¹⁄₂ cups Carnation Evaporated Milk (regular, 2%, or fat-free)
³⁄₄ teaspoon poultry seasoning or 3/4 teaspoon dried thyme
¹⁄₄ teaspoon ground nutmeg
salt and pepper
2 cups cooked turkey, diced
1 cup peas (fresh or frozen)
TOPPING
1 ¹⁄₂ cups gruyere cheese, grated
³⁄₄ cup breadcrumbs
2 tablespoons fresh parsley, chopped

directions

Cook noodles in a lare amount of boiling salted water. Drain and transfer to a greased 13x9-inch baking dish, cutting long noodles to make serving easier.
In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes.
Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper.
Cook stirring often, for 5 minutes, or until thickened. (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
Top with cheese breadcrumbs and parsley. Bake in a preheated 350F oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
TIPS: Tetrazzini can be assembled, covered and refrigerated several hours before baking.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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