More Great Recipes: Poultry

Turkey Tettrazini Casserole

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Member since 2007

Serves | Prep Time | Cook Time


2 tbsp. vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
3 tbsp. chopped parsley
2 tbsp. thyme leaves
2 bay leaves
salt and pepper to taste
grated lemon zest
2 cups chicken broth
4 tbsp. butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 lbs. cooked turkey breast, chunks or tenders
1 lb. egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup sliced almonds, toasted

Coat a skillet with oil and place over medium heat. Add shallot and garlic, then cook, stirring, until translucent (about 3 minutes). Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.

Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.

Spoon the mixture into a buttered 9x13-inch baking dish and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated oven at 350 degrees until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

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