It seems like every year after Thanksgiving or Christmas Turkey Tetrazzini gets made. My mother made one that was awful. No one wanted to eat it.
Apparently my mother in law made a not so great one as well. My husband was not looking forward to this dinner.
So we were pleasantly surprised when this dish came out of the oven.
The main difference from the ones we had growing up is the use of fresh mushrooms instead of canned. Canned mushrooms always come out somewhat mushy. The fresh mushrooms tasted, well, fresher. And the wine gives them a nice rich flavor.
I used linguine noodles for the pasta. Growing up it was usually elbow macaroni noodles. I think the linguine worked much better.
The sauce turned out great. The chicken broth gave it a lovely flavor. Also, it wasn’t too thick. Growing up the sauce was always a bit pasty. This sauce was thinner and creamy.
The parmesan cheese gives a nice saltiness to the top.
Overall this was a very pleasant dish. My daughter to leftovers to school the next day and said it tasted good cold too.
TURKEY TETRAZZINI
2 to 3 Cups Cooked Turkey, Shredded
½ Pound Pasta, Cooked
½ Cup Slivered Almonds
½ Pound Sautéed Mushrooms
3 Tablespoons White Wine
3 Tablespoons Butter
2 Tablespoons Flour
2 Cups Chicken or Turkey Broth
Salt and Pepper To Taste
1 Cup Heated Whipping Cream
Grated Parmesan Cheese
Cook pasta in salted water. Sauté mushrooms in white wine. Combine almonds, mushrooms and pasta. Stir to combine. Melt butter in pan. Add flour, whisk until smooth. Slowly add chicken broth, heat until thickened. Remove from heat and stir in whipping cream. Preheat oven to 375 degrees. Add half the sauce to the shredded turkey and ½ the sauce to the pasta mixture. Place pasta in a greased casserole dish. Make a hole in the center and fill with turkey. Sprinkle with grated Parmesan cheese. Bake until lightly browned and heated through – about 20 minutes.
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