Turkey Tetrazzini
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Ingredients
- 100 g butter
- 300 g cooked turkey, cut into bite-sized pieces
- 200 g bow-tie pasta (farfalle) or similar, cooked
- 100 g petits pois, cooked
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- 2 small shallots, finely chopped
- 200 g button mushrooms, sliced
- 45g plain flour
- pinch of cayenne pepper
- 500 ml Turkey or White Chicken Stock
- 30 ml sherry
- 50 ml double cream
- 50 g dried breadcrumbs
- 50 g finely grated fresh Parmesan cheese
Instructions
- 1
Heat the oven to 190°C/375°F/gas mark s.
- 2
Butter a baking dish.
- 3
Melt half the butter in a large frying pan.
- 4
Add the shallots and mushrooms and cook over a medium heat, stirring, until the mushrooms have given up their juices and are starting to ffy.
- 5
Transfer to a plate and set aside.
- 6
Add the remaining butter to the frying pan.
- 7
When it has melted stir in the flour and cayenne pepper.
- 8
Cook over a medium heat until pale golden, then remove from the heat.
- 9
Gradually stir in the stock to make a smooth sauce.
- 10
Return to the heat and bring to the boil.
- 11
Add the sherry.
- 12
Boil for 2 minutes.
- 13
Add the cream and season to taste with salt and pepper.
- 14
(If making ahead, allow the sauce to cool before adding the turkey.
- 15
Place the turkey, pasta, peas, mushrooms and shallots in the prepared dish.
- 16
Pour over the sauce and stir to combine.
- 17
Taste and adjust the seasoning.
- 18
For the topping, combine the breadcrumbs and Parmesan and sprinkle over the pasta.
- 19
Bake for 30-40 minutes, or until the top is golden brown and the food is piping hot in the centre.