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Turkey Tetrazzini

Turkey Tetrazzini

Ingredients (17)

  • 7 tablespoons butter
  • 1 1/2 cups onions, medium dice
  • 2 cloves garlic, minced
  • 1 tablespoon herbes de Provence
  • 1 12 ounce package mushrooms cleaned, stems removed, sliced
  • ½ teaspoon salt
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/4 cup sherry wine
  • 1 3/4 cup half and half
  • 3 cups turkey, cooked
  • 1 cup frozen peas
  • 4 slices bacon, cooked
  • 1 cup Parmesan
  • 1/3 cup panko bread crumbs
  • 12 ounces dry Bucatini noodles
  • Salt* and *pepper to taste
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Nutritional Information
  • Calories548
  • Fat26.69g
  • Saturated fat13.38g
  • Trans fat0.46g
  • Carbs46.66g
  • Fiber3.19g
  • Sugar5.68g
  • Protein28.16g
  • Cholesterol93.88mg
  • Sodium659.23mg
  • Nutritional Analysis per serving (8 servings) Powered by

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The classic rendition of this dish is traditionally made with chicken, but we wanted to change up our poultry routine, so we swapped out the conventional choice with hearty and heathy turkey. What’s with the name? Story goes that the recipe is named after an opera singer, Luisa Tetrazzini, though there is still a debate about the dish’s true origins: whether they trace back to San Francisco’s Palace Hotel or New York’s Knickerbocker Hotel. No matter the birthplace, we love this comforting casserole that is as almost as good cold as it is warm—making it not only an easy weeknight dinner, but also a great go-to work lunch (not to mention a fantastic way to use Thanksgiving leftovers).

To make a fully rounded meal, make this simple shaved Brussels sprouts salad and then treat yourself to this satisfying olive oil cake for dessert.

Tips for Bacon

Instructions

  1. 1Preheat the oven to 375°F degrees.
  2. 2Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (2 minutes less than package suggestion). Drain well and set aside.
  3. 3Melt 4 tablespoons of butter in a large ovenproof casserole dish over medium heat. Sauté the onions until they start to become translucent, 5-6 minutes.
  4. 4Add the garlic and sauté for 2 more minutes until fragrant. Add 2 more tablespoons of the butter and the mushrooms, herbes de Provence and salt. Stir and cook until the liquid from the mushrooms has evaporated, about 6-8 minutes.
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  5. 5Sprinkle flour over the mixture in the pan and reduce the heat to low, stirring constantly for 2-3 minutes.
  6. 6Stir in broth and sherry wine.
  7. 7Bring sauce to a simmer and cook over medium-low heat for about 2 minutes.
  8. 8Slowly stir in the half-and-half and cook until thickened, stirring constantly until mixture coats the back of wooden spoon, for 5-7 minutes.
  9. 9Turn off heat and stir in turkey, peas, and bacon. Stir in 2/3 cup of the Parmesan. Season with salt and pepper, to taste. Add the cooked pasta.
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  10. 10In a small bowl, combine the remaining Parmesan and the breadcrumbs. Season with salt and pepper, to taste.
  11. 11Pour the tetrazzini into a buttered casserole dish.
  12. 12Sprinkle the panko mixture evenly over the casserole, and dot the top with the remaining 1 tablespoon butter, cut into small pieces. Bake until the top is golden brown, approximately 30-40 minutes.
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