Turkey Tettrazini Turkey never tasted so good! Serves: 6 Prep. time: 35 minutes Cooking time: 25 minutes
- 1/2 pound egg noodles - 8 tablespoons butter - 1/2 pound mushrooms, sliced - 5 tablespoons flour - 3 cups turkey stock - 1 1/2 cups heavy cream - 1/3 cup dry sherry - 3 cups turkey, coarsely chopped, cooked - 1/4 teaspoon nutmeg - parmigiano-reggiano cheese Bring a large pot of salted water to a boil on medium-high heat. Add noodles and cook until tender, 8 minutes. Drain, then transfer to a medium-sized baking dish and toss with 1 tablespoon butter. Preheat oven to 375 degrees. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushroom and cook until lightly browned, 3 to 5 minutes. Scatter mushrooms over noodles. Reduce heat to mediium low and melt remaining 5 tablespoons butter in same skillet. Sprinkle flour, season to taste and cook, stirring constantly for 2 minutes. Increase heat to medium, gradually whisk in stock, and simmer until sauce thickens, about 7 minutes. Add cream, sherry and turkey and nutmeg. Spoon turkey and sauce over noodles, sprinkle with the cheese, and bake until sauce is bubbly, about 20 minutes. Heat broiler and brown for 3 to 5 minutes. Garnish with parsley, if you like. 1998 By Meigher Communications. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
