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.