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Recipe: Turkey Tetrazzini

Tender chunks of turkey, mushrooms, peas, and egg noodles in a savory, creamy sauce, with a crisp, golden Parmesan bread crumb topping. Who says casseroles are passé? This one makes them worth bringing back.

Ingredients

Serves
4-6
  • 1 1/2 cups whole milk
  • 3/4 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissloved in 2 cups hot water
  • 1/4 cup cream
  • 1/4 cup dry white wine
  • 4 tablespoons unsalted butter, plus additional for buttering baking dish
  • 1 medium onion, diced
  • 12 ounces mushrooms, sliced
  • Salt and ground black pepper
  • 1/4 cup flour
  • 12 ounces egg noodles
  • 3 cups diced cooked turkey
  • 1 cup frozen peas, thawed
  • 2/3 grated Parmesan cheese, divided
  • 1/3 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley, for garnish

Methods/steps

  1. Preheat the oven to 375 degrees.  Start heating a pot of water to cook the noodles. Combine the milk, reconstituted Glace de Volaille Gold®, cream, and white wine in a bowl or large liquid measuring cup.
  2. Melt the 4 tablespoons of butter in a large saucepan over medium heat.  Add the onion and mushrooms and cook, stirring frequently, until the juices released by the mushrooms have evaporated.  Stir in the flour and cook, stirring, for 3 minutes.  Pour in the milk/stock mixture in a stream, stirring constantly to blend well.  Bring to a simmer and cook 8-10 minutes.
  3. While the sauce is simmering add the noodles to boiling salted water and cook until al dente.  Drain and set aside.
  4. In a large bowl, combine the mushroom sauce, noodles, turkey, peas, and 1/3 cup of the Parmesan cheese. Season to taste with salt and pepper. Transfer the mixture to a buttered 3-quart casserole.
  5. In a small bowl, combine the remaining 1/3 cup of Parmesan with the bread crumbs and season with salt and pepper.  Sprinkle the cheese/bread crumb mixture evenly over the tetrazzini.  Bake the casserole in the center of the oven for 30-40 minutes, until it is bubbling and the top is golden brown.  Serve warm, garnished with chopped parsley.

Additional Tips

Wine Pairing: Dry Riesling, Chardonnay

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Classic French Stocks and Sauces