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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini, by , is from Sisters , Mothers , and more., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sunset mag.

Category:
Category:

Ingredients:  
Ingredients:  
5 T. butter
3 leeks,trimmed,sliced lenghthwise,rinsed and sliced crosswise into thin half-moons.
2 portabella mushroomcaps,cut into cubes.
1 1/2 c. sliced button mushrooms
5t. salt
1/4 t. nutmeg
1 lb.med egg noodles
3 T flour
2 c. chicken broth
1/2 c. dry sherry
1 c. half & half cream
1/2 c. parmesan cheese
2 c. cubed or shreded turkey in 1/2 in. pieces.
1/3 c. chopped parsley, plus extra for garnish.
3/4 c. chopped radicchio leaves.

Directions:
Directions:
Melt 2 T. of butter in a 14 in. fry pan or 5 qt. sauce pan over med heat. Add leeks, mushrooms,1t salt,and nunmeg:cook,stirring often,untill vegies are soft and biginto brown,about 12 min.Using a slotted spoon,transfer vegies.toa bowland set aside.
Bring a large pot of water to a boil. add 3t. salt and cook egg noodles aldente.Drain and set aside,covered.
While noodles are cooking, melt remaining 3T. butter in same pan(from Leeks) Sprinkle in flour until mixture looks glossy and golden brown,about 3 min. Whisk in

 

 

 

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