TURKEY TETRAZZINI
Another favorite from The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. This is a good recipe use up, or stretch, that left over turkey. It's a good make-ahead dish too, as you can put it in the fridge and then cook it later that day, or the next. This last time that I made it, I was unable to get the sherry called for by the recipe. I substituted a rose, and while the taste was a little different, it worked just fine.
Provided by Sandaidh
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tbsp butter and olive oil in a large saucepan.
- Add mushrooms and sauté for 5 minutes.
- Remove mushrooms with a slotted spoon and reserve.
- Add flour to pan juices.
- Stir to form roux Cook until bubbly.
- Slowly add chicken broth and cook until thickened.
- Remove from heat.
- Add cream, sherry, Parmasan cheese and nutmeg.
- Stir until cheese melts.
- Add turkey and mushrooms, stir well.
- Turn into well greased 13x9x2 inch or 3 qt baking dish.
- Melt 2 tbsp butter.
- Toss with bread crumbs.
- Sprinkle over casserole.
- Bake, uncovered, in a pre-heated 375 degree oven for 25 to 30 minutes.
Nutrition Facts : Calories 674.6, Fat 41.5, SaturatedFat 20.9, Cholesterol 149.1, Sodium 643.1, Carbohydrate 38.9, Fiber 1.9, Sugar 2.5, Protein 35.2
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