Shelly's Recipe

TURKEY TETRAZZINI

Category: Turkey

4 tbsp butter
1/4 cup flour
2 3/4 cups chicken broth
1/4 cup dry white wine
1/4 tsp dried thyme
Pinch of ground nutmeg
1/2 cup heavy or whipping cream
1 small onion, chopped
10 oz mushrooms, trimmed and cut into quarters
8 oz linguine, cooked as label directs
12 oz cooked turkey, coarsely chopped (3 cups)
3 tbsp freshly grated Parmesan cheese

Preheat oven to 400. In 2-quart saucepan, melt 3 tbsp butter over medium heat. Stir in flour and cook 3 minutes. With wire whisk, whisk in broth, wine, thyme, and nutmeg until smooth. Heat to boiling, whisking constantly. Reduce heat and simmer, whisking frequently, 5 minutes. Stir in cream; set sauce aside.

In 10 inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and cook until tender, about 5 minutes. Add mushrooms and cook, stirring occasionally, 10 minutes longer.

In 2 to 2 1/2 quart shallow casserole, combine cooked linguine, mushroom mixture, and turkey. Stir in sauce and sprinkle with parmesan. Bake until bubbly, about 30 minutes. Serves 6