TURKEY TETRAZZINI
8 servings
If desired, substitute two 10¾-ounce cans condensed cream of mushroom or chicken soup mixed with ½ cup milk and ½ cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture. If you are using leftover pasta, you will need about 4 cups. Cooked chicken may be substituted for the turkey.
Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.
Cook in a large pot of boiling salted water:
- 8 ounces dried spaghetti, macaroni, or egg noodles
Meanwhile, melt in a saucepan over medium heat:
- 6 tablespoons (¾ stick) butter
Add and cook, stirring, until softened, about 5 minutes:
- 8 ounces mushrooms, sliced
Stir in until well blended:
- ½ cup all-purpose flour
Slowly add while whisking:
- 2 cups chicken stock or broth
- 1 ½ cups whole milk or half-and-half
- (¼ cup dry sherry)
Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in:
- 4 cups chopped cooked turkey (about 1 ¼ pounds)
Drain the pasta and gently mix into the turkey mixture. Pour into the prepared dish. Mix together in a small bowl:
- ½ cup grated Parmesan (2 ounces)
- ½ cup dry bread crumbs
Sprinkle the mixture over the casserole and dot with:
- 2 tablespoons butter, cut into small cubes
Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.