turkey tetrazzini
 
2 Tbsp  vegetable oil
1   shallot, chopped
1   garlic clove, minced
1 lb.  mushrooms, sliced
3 Tbsp  chopped parsley
2 Tbsp  thyme leaves
2   bay leaves
  salt and pepper, to taste
  grated lemon zest
2 cup  chicken broth, low sodium
4 Tbsp  butter
1/4 cup  flour
1   egg yolk, lightly beaten
1 cup  milk
4 lb.  cooked turkey breast, chunks or tenders
1 lb.  egg noodles, cooked
1/2 cup  bread crumbs
1/2 cup  grated parmesan
1/2 cup  sliced almonds, toasted
 
coat a skillet with oil and put over medium heat. add shallot and garlic, 
cook, stirring, until translucent, about 3 minutes. add the mushrooms and 
herbs and saute for 3 to 5 minutes until lightly browned. season with salt 
and pepper. transfer the mushrooms to a glass bowl, grate in the zest of a 
lemon, then cover with plastic wrap to infuse the flavor. set aside. 
heat the chicken broth in a medium saucepan and keep warm over low heat. 
melt butter in the skillet and stir in the flour to make a roux. cook, 
stirring constantly, for 3 minutes. whisk in the warm stock and stir 
vigorously to avoid lumps. continue for 5 minutes until the sauce is 
thickened and smooth. add the egg, milk, reserved mushrooms, and turkey. 
cook and stir until heated through, do not let boil. fold in the cooked 
noodles and mix to combine. 
spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out 
with a spoon. sprinkle with bread crumbs and parmesan. bake in a preheated 
350 degrees f until the sauce bubbles and a top crust has formed, 20 to 30 
minutes. garnish with toasted almonds before serving. 
 
yield: 8 servings 
prep time: 35 minutes 
cooking time: 1 hour 
 
 
barry kimelman 
toronto, ontario, canada 
email : bkimel...@sympatico.ca , bkimel...@hotmail.com 
 
 
-- 
 
(ID: 74799) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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