Shelly's Recipe

TURKEY TETRAZZINI

Category: Turkey

YIELD: 6 SERVINGS

NOTE: If you’re using chicken instead of turkey in this recipe, you can poach your own, but you can save time by using the meat from a rotisserie bird.

4 teaspoons kosher or sea salt, divided
2 cups reduced-sodium chicken broth
1/3 cup dry sherry
5 tablespoons salted butter, divided
1 medium-size yellow onion, diced
2 medium-size cloves garlic, minced
4 cups (10 ounces) sliced button mushrooms
1 small red bell pepper, seeded and diced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon paprika
1 pound egg noodles
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup light cream
1/2 cup grated Parmesan cheese
2-1/2 cups shredded cooked turkey (or chicken) breast
(see “Note,” above)
Garnish: chopped fresh parsley

Set a large pot of water over high heat and add 2 teaspoons salt.

In a small saucepan over medium-high heat, bring broth and sherry to a simmer.

In a large (14-inch) skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, mushrooms, red pepper, 1 teaspoon salt, nutmeg, and paprika; cook, stirring often, until vegetables soften, 8 to 10 minutes. Reduce heat to medium-low and continue cooking until golden brown, about 10 more minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.

Once water is boiling, add egg noodles. Cook according to package instructions until tender. Drain and set aside, covered.

Meanwhile, melt remaining butter in the skillet over medium heat. Add flour and cook, stirring until mixture looks glossy, about 3 minutes. Add broth and sherry mixture in a slow stream, whisking as you do. Bring to a simmer and cook until thickened, about 3 minutes. Remove from heat and add milk, cream, cheese, and remaining 1 teaspoon salt. Whisk together. Reduce heat to low, return pan to heat, and stir until thickened. Stir in vegetable mixture and cooked turkey (or chicken). Serve hot over noodles with a generous sprinkling of parsley.