Turkey Tetrazzini

By bonnje

Ingredients

• 7 tablespoons unsalted butter , divided
• 1 pound cremini mushrooms , sliced
• 1 cup diced shallots or onion
• 2 cloves garlic , chopped
• 1 teaspoon fresh thyme
• 1 /3 cup all purpose flour
• 2 cups whole milk
• 2 cups chicken stock
• 1 .5 cups heavy cream
• 2 -3 tablespoons dry sherry (depending on how much you want to taste it)
• 1 /8 teaspoon ground nutmeg
• 1 cup grated Parmigiano Reggiano , divided
• 3 /4 cup frozen peas
• 3 cups shredded cooked turkey breast (or chicken)
• 1 /4 cup chopped Italian parsley
• 1 /2 cup unseasoned Panko breadcrumbs
• 12 ounces linguine , snapped in half and cooked until "al dente"
• kosher salt and freshly ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 80mins
Adapted from stripedspatula.com

Preparation

Step 1

Preheat oven to 400 degrees F. Butter a 4.8-qt (13x9) casserole dish.

Melt 2 tablespoons of butter in a large pot over medium-high heat, until foaming subsides. Add mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until liquids are released and mostly evaporated, about 5 minutes.

Add shallots and cook for about 3-4 more minutes, until mushrooms are beginning to brown. Stir in garlic and thyme and cook for 1 minute, until fragrant. Remove mixture from pan and set aside.

Melt 4 more tablespoons of butter in the empty pan. Stir in flour and cook for 2-3 minutes. Whisk in milk, stock, cream, sherry, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, whisking, until the sauce is smooth, glossy, and coats the back of a spoon, about 5 minutes.

Whisk in 3/4 cup Parmigiano Reggiano until smooth. Remove from heat and fold in sautéed mushrooms, peas, shredded turkey, and parsley. Season to taste with salt and pepper.

Stir in cooked linguine and pour into the prepared casserole dish.

Melt the remaining tablespoon of butter, stir in Panko breadcrumbs, the remaining 1/4 cup of parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture on top of the Tetrazzini.

Place dish on a baking sheet and bake for 25 minutes, until bread crumbs are browned and sauce is bubbling. Watch the breadcrumbs, particularly around the 15-minute mark. If they're starting to brown too quickly, shield the top of the dish with a piece of foil.

Serve hot. The sauce will thicken further as the tetrazzini stands and cools.