Ingredients: |
Ingredients: 3 C low sodium chicken or turkey stock
1 C white wine
2 C whole milk
2 C heavy cream
1/2 lb Gruyere and Swiss cheese, shredded
1 tsp salt (if using salted stock, omit salt or salt to taste)
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
5 T butter
2 C thickly sliced onion
1 12–oz package button mushrooms, cut into thick slices
3 T flour
Non-stick cooking spray
8 oz uncooked Pappardelle or Tagliatelli pasta
1 lb cooked turkey (white or dark) cut into bite sized pieces
2 oz finely shredded Swiss cheese
2 oz plain potato chips, crushed
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Directions: |
Directions:Preheat oven to 375 degrees.
Place chicken stock into medium to large sauce pan and bring to a boil. Boil until reduced to one cup, letting two cups evaporate. This will give you a triple strength stock. Add all of the milk, cream and wine: bring to hot but not boiling.
Add cheese, salt, pepper and nutmeg, stir and keep mixture on medium low heat.
While stock is reducing, melt butter in a large pot over medium heat and add onions. Sauté for five minutes and add mushrooms. Sauté for five more minutes and add flour. Reduce heat and stir to make a roux. Cook for three minutes.
Add hot stock and milk mixture to butter, mushroom and flour mixture one third at a time, stirring with a wooden spoon. This sauce will be intentionally thin.
Spray a 3-4 quart casserole dish with non-stick cooking spray and ladle in some sauce to coat the bottom.
Spread half the dry noodles, half the cooked turkey, and half of the hot cream sauce. Repeat with remaining noodles, turkey, and sauce.
Mix the finely shredded 2 oz Swiss cheese with the crushed chips in a small bowl and sprinkle over the top of the casserole. (if you used a smaller casserole dish and it is filled to the top, place a sheet of foil on the rack below the casserole to catch any drips).
Bake uncovered for 30-40 minutes. The liquid should be bubbling and hot. Remove from oven and allow the casserole to set up for 10 minutes before serving. |
This recipe for Turkey Tetrazzini is from