Wednesday, December 8, 2010

Turkey Tetrazzini

Also had left-over turkey.

Turkey Tetrazzini
Adapted from the Joy of Cooking

8 oz. Egg Noodles
6 T. Butter
8 oz. Mushrooms (I used Portobellos)
8 oz. mixed Vegetables, frozen
1/2 C. Flour
2 C. Chicken Broth
1 1/2 C. Milk (or half-and-half, depending on how much deliciousness/fat you're looking for)
4 C. Turkey, cooked and chopped
1 C. Gruyere, grated

Preheat oven to 400 degrees and grease a 13 x 9 baking dish.  Get pasta cooking according to package directions.  Meanwhile, melt butter over medium heat, add mushrooms and vegetables, and cook until everything is beginning to soften.  Stir in flour, then add chicken broth and milk.  Bring to a boil, reduce heat, and cook until sauce is thickened, about 15 minutes.  Stir in turkey, then mix in noodles.  Pour all of that into your prepped baking dish and top with cheese.  Bake until sauce is bubbling and cheese is golden brown, about 25 minutes.

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