Mom’s Turkey Tetrazzini
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
YIELD: 6 servings.
Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you’re looking for. —Emma Hathway Price, Tampa, Florida
Ingredients
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1 package (12 ounces) fettuccine
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1/2 pound sliced fresh mushrooms
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1 medium onion, chopped
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1/4 cup butter, cubed
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3 tablespoons all-purpose flour
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1 cup white wine or chicken broth
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3 cups 2% milk
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3 cups cubed cooked turkey
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon hot pepper sauce
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1/2 cup shredded Parmesan cheese
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Paprika, optional
Directions
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1.
Preheat oven to 375°. Cook fettuccine according to package directions.
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2.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce.
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3.
Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
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4.
Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts
1 cup: 516 calories, 17g fat (9g saturated fat), 87mg cholesterol, 596mg sodium, 53g carbohydrate (10g sugars, 4g fiber), 37g protein.
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