This turkey tetrazzini tastes just like Stouffer's dish. Best recipe I have found.
Ingredients
- butter: 2 tsp
- butter: 0.25 cup (divided)
- celery: 1 cup (chopped)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- all-purpose flour: 0.5 cup
- ⅔ cups chicken broth: 2 piece
- heavy whipping cream: 1 cup
- sherry wine: 0.25 cup
- salt: 1 tsp
- white pepper: 0.25 tsp
- angel hair pasta: 0.5 pack (12 ounce pack)
- cooked turkey: 2 cups (diced)
- panko bread crumbs: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
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Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
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Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
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Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
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Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.
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Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
