Turkey Tetrazzini Recipe

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons; 2 portabella mushroom caps, cut into cubes; 1 1/2 cups (4 oz.) sliced button mushrooms; 5 teaspoons salt, plus more to taste; 1/4 teaspoon nutmeg; 1 pound medium egg noodles; 3 tablespoons flour; 2 cups chicken broth; 1/2 cup dry sherry; 1 cup half-and-half; 1/2 cup parmesan cheese; 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces; 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish; 3/4 cup chopped radicchio leaves

Servings: persons

5 tablespoons butter
3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons
2 portabella mushroom caps, cut into cubes
1 1/2 cups (4 oz.) sliced button mushrooms
5 teaspoons salt, plus more to taste
1/4 teaspoon nutmeg
1 pound medium egg noodles
3 tablespoons flour
2 cups chicken broth
1/2 cup dry sherry
1 cup half-and-half
1/2 cup parmesan cheese
2 cups cubed or shredded cooked turkey, in 1/2-in. pieces
1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish
3/4 cup chopped radicchio leaves

1
Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.
2
Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered.
3
While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley.
4
Note: Nutritional analysis is per serving.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons butter, 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons, 2 portabella mushroom caps, cut into cubes, 1 1/2 cups (4 oz.) sliced button mushrooms, and more.

Yes, Turkey Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Tetrazzini

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