Ingredients

The following ingredients have 7 Servings
  • Olive oil for greasing<br>
  • 7 Tbs. unsalted butter
  • 2 shallots, minced
  • 1/2 lb. button mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 tsp. salt<br>
  • 1/2 tsp. freshly ground white pepper
  • 3 cups shredded cooked turkey
  • 1/2 lb. egg noodles, cooked according to package instructions
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 2 green onions, white and light green portions, chopped
  • 1 cup fresh bread crumbs

Instruction

  • Preheat an oven to 450°F. Oil a 9-by-13-inch baking dish or 6 individual ramekins or baking dishes.
  • In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots and mushrooms and sauté until the mushrooms begin to brown, about 5 minutes. Transfer to a large bowl.
  • In the same pan over medium-high heat, melt 4 Tbs. of the butter. Add the flour and cook, stirring constantly, for 2 minutes. Add the broth and bring to a boil. Cook, stirring frequently, until the sauce thickens, about 4 minutes. Stir in the salt and white pepper. Pour the sauce into the bowl with the mushrooms and add the turkey, cooked noodles, 1/2 cup of the cheese and the green onions and stir to combine.
  • In a small bowl, stir together the bread crumbs and the remaining 1/4 cup cheese.
  • Transfer the turkey mixture to the prepared baking dish(es). Sprinkle evenly with the bread crumb mixture. Using your fingers, break the remaining 1 Tbs. butter into small pieces and sprinkle over the top.
  • Bake until the tetrazzini is bubbly around the edges and the bread crumbs are golden brown, about 15 minutes. Serve immediately. Serves 6 to 8.
  • Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).