Turkey Tetrazzini | Dorothy Lane Market

Turkey Tetrazzini

PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 Tbsp canola oil
  • 1 shallot, chopped
  • 1 cup onion, diced
  • ½ cup celery, chopped
  • 1 tsp garlic, minced
  • 1 lb mushrooms, sliced
  • 3 Tbsp parsley, chopped
  • 2 Tbsp thyme leaves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 lemon, zested
  • 4 Tbsp butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 5 cups cooked turkey
  • 1 lb cooked, broken spaghetti, cooled and oiled
  • 1 cup Parmigiano-Reggiano, grated
  • ½ cup panko breadcrumbs

INSTRUCTIONS

1
In a sauté pan, heat oil and sauté the shallot, onion, celery and garlic until translucent, about 3 minutes.
2
Add the mushrooms and herbs and sauté for 3 to 5 minutes until lightly browned. Season with salt and pepper. Remove from heat and stir in the zest, set aside.
3
In a sauce pot, Make a roux with the butter and flour, cooking for 3 minutes.
4
Whisk in the stock and stir vigorously to avoid lumps. Cook until slightly thickened and remove from heat.
5
Whisk the milk, ½ cup of the parmesan and the egg until incorporated and set aside.
6
In a large bowl, toss the sauce, sautéed mushroom mixture, cooked turkey and the pasta until well combined.
7
Spoon mixture into greased 9×13 casserole dish. Top with the remaining ½ cup of Parmigiano-Reggiano and the panko breadcrumbs.
8
Bake in a preheated 350°F until the sauce bubbles and a top crust has formed, 20 to 30 minutes.

IN THIS RECIPE

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Turkey Tetrazzini

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 12

INGREDIENTS

  • 3 Tbsp canola oil
  • 1 shallot, chopped
  • 1 cup onion, diced
  • ½ cup celery, chopped
  • 1 tsp garlic, minced
  • 1 lb mushrooms, sliced
  • 3 Tbsp parsley, chopped
  • 2 Tbsp thyme leaves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 lemon, zested
  • 4 Tbsp butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 5 cups cooked turkey
  • 1 lb cooked, broken spaghetti, cooled and oiled
  • 1 cup Parmigiano-Reggiano, grated
  • ½ cup panko breadcrumbs

INSTRUCTIONS

1
In a sauté pan, heat oil and sauté the shallot, onion, celery and garlic until translucent, about 3 minutes.
2
Add the mushrooms and herbs and sauté for 3 to 5 minutes until lightly browned. Season with salt and pepper. Remove from heat and stir in the zest, set aside.
3
In a sauce pot, Make a roux with the butter and flour, cooking for 3 minutes.
4
Whisk in the stock and stir vigorously to avoid lumps. Cook until slightly thickened and remove from heat.
5
Whisk the milk, ½ cup of the parmesan and the egg until incorporated and set aside.
6
In a large bowl, toss the sauce, sautéed mushroom mixture, cooked turkey and the pasta until well combined.
7
Spoon mixture into greased 9×13 casserole dish. Top with the remaining ½ cup of Parmigiano-Reggiano and the panko breadcrumbs.
8
Bake in a preheated 350°F until the sauce bubbles and a top crust has formed, 20 to 30 minutes.

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