Pages

Tuesday, March 8, 2011

Turkey Tetrazzini

I hadn't eaten Turkey Tetrazzini since my college days but needed a way to use up some leftover turkey. I searched through several different recipes online (Emeril'sTaste of HomeAllrecipes' Easy, and Allrecipes' Highest Rated) and this is what I came up with.

  • 12 ounces wide egg noodles
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoon butter
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (12 ounces) fat-free evaporated milk
  • 2 cups cubed cooked turkey breast
  • 1 cup fresh sliced mushroom
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon freshly chopped parsley leaves
  • 3/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan

Directions

  1. Saute the onions, garlic and mushrooms in butter in a large skillet or Dutch oven over medium-high heat. Add the peas, salt, paprika, cayenne, and chicken broth and cook, stirring, until smooth. Whisk the cornstarch into the evaporated milk and pour into the pan, bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 8 minutes. Drain in a colander and set aside.
  3. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Serve immediately.

No comments:

Post a Comment