Turkey Tetrazzini

Turkey Tetrazzini - Here I’ve kept it light, but with turkey, I add mushrooms.  Quarter and saute them before you make the bechamel and you’re off to the races. It gives a little extra heft and flavor to the dish, but is just fine without them.

Summary: Here I’ve kept it light, but with turkey, I add mushrooms.  Quarter and saute them before you make the bechamel and you’re off to the races. It gives a little extra heft and flavor to the dish, but is just fine without them.

Ingredients: 

  • 2 c. shredded cooked chicken (or turkey at Thanksgiving)
  • 8 oz. (about ½ a bag) wide egg noodles, cooked 1 minute less than pkg. directions
  • 4 T. butter
  • 3 T. all purpose flour
  • 1½ c. chicken broth
  • ¼ t. dried thyme
  • ½ c. frozen peas, thawed
  • ½ c. half & half
  • ½ c. homemade bread crumbs (1/4 c. if using superfine store bought)
  • ¼ c. parmesan cheese
  • salt & pepper

For full directions please visit: DailyWaffle.com

 

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