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Community Recipe
from [psfreeman]
Turkey Tetrazzini

Turkey Tetrazzini

"Making the most of Thanksgiving leftovers" by Michael Hastings. Updated version of a classic dish. If radicchio is unavailable, try baby spinach or Napa cabbage. Recipe adapted from "The Sunset Essential Western Cookbook". Winston-Salem Journal: November 21, 2012.

  • Yield: 8 servings
  • Prep time:45 Minutes
  • Cook time:15 Minutes

Ingredients

  • 3 leeks
  • 5 tablespoon(s) butter, divided
  • 2 portobella mushroom caps, cubed
  • 1 1/2 cup(s) (1/4 pound) sliced button mushrooms
  • 5 teaspoon(s) salt, divided use
  • 1/4 teaspoon(s) nutmeg
  • 1 pound(s) medium egg noodles
  • 3 tablespoon(s) flour
  • 2 cup(s) chicken broth
  • 1/2 cup(s) dry sherry
  • 1 cup(s) half-and-half
  • 1/2 cup(s) grated Parmesan cheese
  • 2 cup(s) cubed or shredded (1/2-inch pieces) cooked turkey
  • About 1/3 cup(s) chopped flat-leaf parsley
  • 3/4 cup(s) chopped radicchio leaves, or baby spinach or shredded Napa cabbage (optional)

Preparation

1. Cut off and discard root ends and dark green leaves of leeks. Cut leeks in half lengthwise and swish around in a large bowl of water to rinse; transfer to a colander, leaving dirt behind, and rinse again in fresh water if necessary. Thinly slice crosswise into semicircles.

2. Melt 2 tablespoons butter in a 5-quart saucepan (or Dutch oven) over medium heat. Add leeks, mushrooms, 1 teaspoon salt, and the nutmeg; cook, stirring often until vegetables are soft and beginning to brown, 12 minutes. Using a slotted spoon, transfer leek mixture to a bowl and set aside. Set aside pan with cooking juices in it.

3. Bring a large pot of water to a boil. Add 3 teaspoons salt and the egg noodles and cook until they are barely tender to the bite. Drain noodles and set aside, covered.

4. While noodles are cooking, melt remaining 3 tablespoons butter in same frying pan or saucepan. Sprinkle in flour and cook, stirring until mixture looks glossy and golden brown, about 3 minutes. Whisk in broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half and Parmesan. Add remaining 1 teaspoon salt if needed. Reduce heat to low, return pan to heat and stir in leek mixture, turkey and 1/3 cup parsley.

5. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with more chopped parsley.

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Turkey Tetrazzini recipe

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