Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

We took classic tetrazzini--a dish invented in San Francisco in the early 1900s to honor soprano Luisa Tetrazzini, who lived there for a time--and punched it up with fresh leeks, portabella mushrooms, and radicchio. Prep and Cook Time: 1 hour.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.

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  • Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered.

  • While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

455 calories; calories from fat 32%; protein 24g; fat 16g; saturated fat 8.6g; carbohydrates 53g; fiber 2.8g; sodium 1148mg; cholesterol 115mg.
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