Quick Turkey Tetrazzini Recipe #127812
Another fast and good meal from Martha Steward's Kid magazine.
35 min | 20 min prep
SERVES 6
- 2/3 cup fresh breadcrumb
- 3/4 cup grated parmesan cheese (3 oz)
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup chopped onion
- 1 1/4 cups sliced mushrooms
- 3/4 lb cooked turkey, cut in 1-inch cubes (about 2 c)
- 1 cup frozen peas, thawed
- 3 3/4 cups chicken broth
- 6 tablespoons flour
- 2 teaspoons lemon juice
- 1/2 teaspoon dried thyme
- 1/2 lb egg noodles, cooked to instructions
- Preheat oven to 425°F.
- In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
- Season lightly with some salt, set aside.
- In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
- Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
- Transfer to bowl; add turkey meat and peas. Mix and set aside.
- In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.
- Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
- Season with salt and pepper.
- Combine sauce with meat and noodles.
- Pour in a greased 9x13 pan and top with the breadcrumb mix.
- Bake until golden brown and bubbly 13-15 minutes.
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5 stars