Turkey Tetrazzini

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Shallot - chopped
1		Garlic clove - minced
1 lb	454g / 16oz	Mushrooms - sliced
3 tablespoons	45ml	Chopped parsley
2 tablespoons	30ml	Thyme leaves
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated lemon zest
2 cups	474ml	Low sodium chicken broth
4 tablespoons	60ml	Butter
1/4 cup	15g / 0.5oz	Flour
1		Egg yolk - lightly beaten
1 cup	237ml	Milk
4 lbs	1816g / 64oz	Cooked turkey breast - chunks or tenders
1 lb	454g / 16oz	Egg noodles - cooked
1/2 cup	73g / 2.6oz	Bread crumbs
1/2 cup	118ml	Grated Parmesan
1/2 cup	46g / 1.6oz	Sliced almonds - toasted

Recipe Instructions

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 degree oven until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B11) - from the TV FOOD NETWORK

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