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LOCATION: Recipes >> Poultry >> Turkey Tetrazzini 03

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Turkey Tetrazzini

8 oz (250 g) dried noodles or fettuccine, cooked and drained
2 Tbsp (30 ml) olive oil
2 cloves garlic, mashed
3 Tbsp (45 ml) chopped fresh parsley
1/2 lb (250 g) fresh mushrooms, sliced
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
6 Tbsp (90 ml) butter
2 Tbsp (30 ml) flour
1 cup (250 ml) hot chicken or turkey broth
1/2 cup half and half (light cream)
1/4 cup (60 ml) dry white wine (optional, or
substitute an additional 1/4 cup (60 ml) broth)
2 cups (500 ml) diced cooked turkey
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a saucepan over moderate heat. Add the
garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook
for about 4 minutes, stirring frequently. Place the butter in a
separate saucepan and melt over moderate heat. Add the flour and
blend well, cooking for about 2 minutes to form a roux. Add the
chicken or turkey broth and stir constantly until the mixture
thickens. Remove from the heat and add the half and half and wine
and stir well. Place the drained cooked noodles in a buttered
casserole dish and top with the mushroom mixture. Arrange the
turkey on top of the mushrooms, and pour the cream sauce over all.
Sprinkle with the Parmesan cheese and bake in a preheated 350F
(180C) oven for 15 minutes. Serves 4.

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