Sherry & Cheese Turkey Tetrazzini
|Butter||1 Ounce (2 Tablespoon)|
|Mushrooms||4 Ounce, sliced (2 Cups, Any Kind)|
|Celery stalk||1 , thinly sliced|
|Red bell pepper||1 , cut into 1/4-inch slices|
|Cooked turkey/Chicken||1 Pound, cut into 3/4-inch pieces (2 1/2 Cups)|
|Butter||1 1⁄2 Ounce (3 Tablespoon)|
|Finely chopped shallots/Scallions||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Spaghetti||10 Ounce, broken into 3-inch lengths|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Butter||1 Ounce, melted (2 Tablespoon)|
To make the vegetable-meat mixture, heat the butter in a large skillet.
Add the mushrooms and celery and cook over medium-high heat for about 5 minutes, stirring frequently.
Add the red pepper and cook for 1 minute longer.
Add the turkey to the skillet and set the mixture aside.
To make the sauce, heat the butter, add the chopped shallots and cook for 1 minute over moderate heat.
Stir in the flour and cook, stirring, for 2 minutes.
Gradually whisk in the chicken broth and light cream and bring the sauce to the boil over medium-high heat, whisking constantly.
Reduce the heat to medium-low and cook, stirring, for 1 minute until the sauce is smooth and thick.
Stir in the sherry and season with the tarragon, salt, pepper, Tabasco and nutmeg.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the noodles for about 8 minutes until al dente.
Drain and refresh under cold running water.
Combine the pasta with the chicken and vegetable mixture and stir in the sauce.
Transfer to a 2 1/2- to 3-quart baking dish.
To make the crumb topping, toss the bread crumbs with the Parmesan and sprinkle the mixture evenly over the top of the casserole.
Drizzle with the melted butter and sprinkle with the paprika.Heat the oven to 375 degrees.
Bake the tetrazzini uncovered for about 35 minutes until it is nicely browned on top and bubbly around the edges.
To make the top browner, put the casserole under the broiler for about 1 minute before serving.
Serving size: Complete recipe
Calories 3327 Calories from Fat 1358
% Daily Value*
Total Fat 154 g237.2%
Saturated Fat 87.7 g438.5%
Trans Fat 0 g
Cholesterol 722.2 mg240.7%
Sodium 4431 mg184.6%
Total Carbohydrates 291 g97.1%
Dietary Fiber 7.2 g28.8%
Sugars 11.9 g
Protein 205 g410.6%
Vitamin A 184.3% Vitamin C 286%
Calcium 80.8% Iron 139.6%
*Based on a 2000 Calorie diet