Turkey Tetrazzini

Turkey Tetrazzini
Photo by Annabelle Breakey

Ingredients

  • 2 portabella mushroom caps, cut into cubes
  • 1 ½ cups (4 oz.) sliced button mushrooms
  • 2 portabella mushroom caps, cut into cubes
  • 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces
  • 1 ½ cups (4 oz.) sliced button mushrooms
  • ¾ cup chopped radicchio leaves
  • 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces
  • + 23 more ingredients
    • 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ cup chopped radicchio leaves
    • ½ cup dry sherry
    • 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish
    • 1 cup half-and-half
    • ½ cup dry sherry
    • ½ cup parmesan cheese
    • 1 cup half-and-half
    • 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons
    • ½ cup parmesan cheese
    • 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons
    • 5 tablespoons butter
    • 5 teaspoons salt, plus more to taste
    • 5 tablespoons butter
    • 1 pound medium egg noodles
    • 5 teaspoons salt, plus more to taste
    • 1 pound medium egg noodles
    • 3 tablespoons flour
    • 3 tablespoons flour
    • 2 cups chicken broth
    • 2 cups chicken broth
    • ¼ teaspoon nutmeg
    • ¼ teaspoon nutmeg

1. 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. 2. Brin...

View full recipe at My Recipes

Comments

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