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Turkey-Porcini Tetrazzini
This mushroom and pasta casserole is a great way to use up leftover turkey.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●skillet
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 325°F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.
2
Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about ⏱️ 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.
3
Stir in all-purpose flour and cook until browned, 1 to ⏱️ 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for ⏱️ 25 minutes.
4
Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about ⏱️ 10 minutes.
Nutrition Facts
calories
550 calories
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