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Turkey Tetrazzini

Turkey Tetrazzini

  • Makes: 8 servings  
  • Preparation Time: 25 minutes 
  • Cooking Time: 30 minutes 

Ingredients

6 oz175 g egg noodles

2 tbsp30 mL butter

1 onion, chopped

1 1/2 cups375 mL sliced mushrooms

1 stalk celery, chopped

2 tbsp30 mL Robin Hood® All Purpose Flour

1 1/2 cups375 mL chicken stock

1 1/2 cups375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

3/4 tsp4 mL poultry seasoning or dried thyme

1/4 tsp1 mL ground nutmeg

salt and pepper

2 cups500 mL diced cooked turkey

1 cup250 mL frozen or fresh peas

Topping:

1 1/2 cups375 mL grated Gruyère cheese

3/4 cup175 mL breadcrumbs

2 tbsp30 mL chopped fresh parsley

Directions

  1 Cook noodles in a large amount of boiling salted water. Drain and transfer to a greased 13- by 9-inch (3 L) baking dish, cutting long noodles to make serving easier.

  2 In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper. Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.

  3 Top with cheese, breadcrumbs and parsley. Bake in a preheated 350ºC (180ºC) oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.

Tip(s)

Tetrazzini can be assembled, covered and refrigerated several hours before baking.


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