This turkey tetrazzini tastes just like Stouffer's dish. Best recipe I have found.
Ingredients
- 2 teaspoons butter
- 0.25 cups butter , divided
- 1 cup chopped celery
- 1 package sliced fresh mushrooms , 8 ounce
- 0.5 cups all-purpose flour
- 2.67 cups chicken broth
- 1 cup heavy whipping cream
- 0.25 cups sherry wine
- 1 teaspoon salt
- 0.25 teaspoons white pepper
- 0.5 packages angel hair pasta , 12 ounce
- 2 cups diced cooked turkey
- 0.5 cups panko bread crumbs
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
-
2
Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
-
3
Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
-
4
Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
-
5
Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.
-
6
Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
Nutrition Facts
Per serving
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