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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini is from The Matthews Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp butter
1 onion, chopped
1 clove garlic, grated
1 celery stalk, chopped
1/2 lb mushrooms, chopped
3 Tbsp flour
3 1/2 cups milk
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg, grated
1 Tbsp Worcestershire sauce
4 oz cream cheese, room temperature
3 cups turkey, cubed
1 cup frozen peas
1/2 lb (250 grams) egg noodles
1/2 cup Parmesan cheese
1/2 cup bread crumbs
3 Tbsp butter
Directions:
Directions:
Cook the noodles according to package instructions. Drain and set aside.
Combine butter, onion, garlic, celery and mushrooms in a large skillet and cook over medium heat until softened.
Sprinkle with the flour and cook until flour is incorporated.
Add milk slowly while constantly moving the ingredients around (whisk) and then slowly bring to a boil.
Add salt, pepper and Worcestershire sauce.
Whisk in the cream cheese a little at a time. Don't worry if it doesn't all melt.
Add turkey, peas and cooked noodles and combine.
Place in a greased 9" x 13" casserole dish.
Melt butter and mix with bread crumbs and Parmesan cheese. Sprinkle over the noodle mixture.
Bake at 350º for 30 minutes until bubble and lightly browned. (I usually cover with foil for the first 15 mins, then uncover for the last 15.
Let stand 5-10 minutes before serving.

 

 

 

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