Ingredients:

  • 6 tablespoons (85g) Unsalted Butter
  • 1 cup (120g) All-Purpose Flour
  • 6 cups (1.4 L) Chicken Broth, low sodium
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (120ml) Dry Sherry
  • 1/4 teaspoon Ground Nutmeg
  • Salt and Black Pepper to taste
  • 1 pound (450g) Spaghetti, Linguine or Egg Noodles
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion, diced (approx. 1 cup diced)
  • 8 ounces (225g) Cremini Mushrooms, sliced
  • 3 cups (approx. 450g) Cooked Turkey, diced (white and dark meat)
  • 1/2 cup (50g) Grated Parmesan Cheese, plus more for topping
  • 1/4 cup Chopped Fresh Parsley

Instructions:

  1. Boil pasta according to package directions. Drain and toss with olive oil. Set aside.
  2. In a large skillet, sauté onion in butter until softened. Add mushrooms and cook until tender and browned.
  3. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat and simmer until thickened. Stir in heavy cream, sherry, nutmeg, salt, and pepper.
  4. Add cooked pasta, sautéed vegetables, turkey, and parmesan cheese to the sauce. Toss to combine. This is how you make turkey tetrazzini
  5. Pour mixture into the prepared baking dish. Sprinkle with additional parmesan cheese.
  6. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let stand for 5-10 minutes before serving. Garnish with fresh parsley.