Description
This recipe tastes just like Stouffer’s® turkey tetrazzini. Best recipe I have found.
Ingredients
- 2 teaspoons butter
- ¼ cup butter, divided
- 1 cup chopped celery
- 1 (8 ounce) package sliced fresh mushrooms
- ½ cup all-purpose flour
- 2 ⅔ cups chicken broth
- 1 cup heavy whipping cream
- ¼ cup sherry wine
- 1 teaspoon salt
- ¼ teaspoon white pepper
- ½ (12 ounce) package angel hair pasta
- 2 cups diced cooked turkey
- ½ cup panko bread crumbs
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 4 to 5 minutes. Drain.
- 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.
- 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
- whisking constantly
- until sauce is thickened. Mix in cream
- sherry
- salt
- and white pepper.
- Fold turkey
- celery
- and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
- Bake in the preheated oven until sauce is bubbling and crumb topping has browned
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6