Turkey Tetrazzini

For the Tetrazzini:

      • 2 tablespoons butter
      • 12 oz. egg noodles
      • 3 cups leftover roasted turkey, cut into bite-sized pieces
      • 2 large shallots, finely chopped
      • 1 broccoli crown, cut into florets, about 2 cups
      • 3 tablespoons flour
      • 1 cup sherry
      • 1 (14.5 oz) can of chicken broth
      • 1 cup sour cream
      • dash of ground nutmeg
      • dash of poultry seasoning

For the topping:

      • 1 cup fresh bread crumbs
      • 2 tablespoons butter
      • 1/4 cup finely grated Parmigiano Reggiano cheese
      • 1/4 cup finely grated Swiss cheese
      • -Boil a pot of salted water and cook the noodles according to package directions.
      • -Melt 2 tablespoons of butter in a skillet on medium heat. Saute the shallots for a minute.
      • -Sprinkle the flour over the shallots and stir.
      • -Turn the heat up to medium high and whisk in the sherry.
      • -Whisk in the chicken broth. Let it come to a boil.
      • -While you're waiting for the broth mixture to boil, cook your broccoli on HIGH for 90 seconds in your
      • microwave. The broccoli should be tender, yet still crisp and not mushy.
      • -When the broth mixture begins to boil, whisk in the sour cream.
      • -Add the nutmeg and poultry seasoning. Stir the spices into the sauce and reduce the heat to a simmer.
      • -Stir in the turkey and the broccoli. Let it simmer on low while you prepare the topping.
      • -To make the crumb topping: Melt the remaining 2 tablespoons of butter over medium heat in a medium sauté
      • pan.
      • -Add the bread crumbs, and stir to combine. Stir constantly for a couple of minutes, until they absorb the butter
      • and begin to toast.
      • -Sprinkle the grated cheese on top.
      • -Stir to combine, and immediately remove from the heat.
      • -Drain your noodles and add them to the turkey mixture. Stir to combine.
      • -Serve the tetrazzini topped with the cheesy, buttery bread crumbs.