Turkey Tetrazzini
This is an easy recipe to make a tasty dish-turkey tetrazzini. To shake things up this Thanksgiving, why not make this great meal? It can even be made before hand and baked right before eating. Easy and delicious!
Why You'll Love This Recipe
Here are the top 5 reasons to make Turkey Tetrazzini this Thanksgiving:
1. It's a great way to use Thanksgiving leftovers: Instead of just reheating the same old turkey and stuffing, why not transform them into a delicious and comforting dish like Turkey Tetrazzini? It's a great way to make the most out of your Thanksgiving feast.
2. It's a crowd-pleaser: Whether you're hosting a big Thanksgiving gathering or just cooking for your immediate family, Turkey Tetrazzini is sure to be a hit with everyone. The creamy sauce, tender turkey, and pasta create a dish that is both satisfying and comforting.
3. It's easy to make ahead: One of the best things about Turkey Tetrazzini is that you can assemble it ahead of time and bake it right before serving. This makes it a great option for busy holiday meals when you want to spend more time with your guests and less time in the kitchen.
4. It's versatile: You can easily customize Turkey Tetrazzini to suit your tastes. Add in some vegetables like peas or mushrooms, swap out the turkey for chicken, or use a different type of pasta. The possibilities are endless!
5. It's a comforting and satisfying meal: After a long day of cooking and celebrating, there's nothing better than sitting down to a warm and hearty meal like Turkey Tetrazzini. The creamy sauce, tender turkey, and pasta will warm you from the inside out and leave you feeling satisfied and content. So why not give it a try this Thanksgiving?
Cooking Time20 min
Ingredients
- 1/2 pound vermicelli
- 2 tablespoon butter
- 2 1/2 cup mushrooms, sliced
- 2 tablespoon all-purpose flour
- 2 cup milk, warmed
- 2 tablespoon sherry
- 1/4 cup parsely, chopped
- 1/2 cup parmesan cheese, grated, divided
- 1/4 teaspoon ground nutmeg
- freshly ground black pepper to taste
- 2 cup cooked turkey, cut into chunks
- 1/2 cup blanched silvered almonds, for topping
Instructions
- In a large pot of boiling water, cook the vermicelli (al dente) according to the package directions. Drain and set aside.
- Preheat the oven to 350 degrees F. Grease a 2-quart casserole.
- In a large saucepan, melt the butter, add the mushrooms, and saute until just tender.
- Stir in the flour and cook for another 2 minutes, or until the flour is no longer visible.
- Gradually, add the milk, stirring constantly, and simmer until the sauce thickens.
- Add the sherry, parsley, 1/4 cup of Parmesan cheese, nutmeg, and pepper.
- Combine the turkey and the vermicelli with the sauce.
- Spoon the mixture into the casserole and top with the remaining 1/4 cup of cheese and almonds.
- Bake uncovered for 20 minutes, or until heated through.