Recipes

TURKEY TETRAZZINI
  • Ingredients
  • 1 full load of pasta dough made into vermicelli
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup butter
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1-1/2 cups half-and-half
  • 1-1/2 cups chicken broth
  • 2 egg yolks
  • 1/2 cup dry white wine
  • 3 cups cooked turkey, cubed
  • 1 cup Cheddar OR Swiss cheese, shredded
Directions
  1. Make vermicelli and set aside
  2. Butter a 13 x 9-inch baking dish and set aside
  3. In a medium skillet, saute mushrooms in 2 tablespoons butter about 10 minutes and set aside
  4. Melt remaining 4 tablespoons butter in a saucepan
  5. Stir in flour and 1 teaspoon salt
  6. Stir and cook until bubbly
  7. Add half- and-half and broth
  8. Cook and stir until thickened
  9. In a small bowl, beat egg yolks
  10. Gradually stir about 1 cup hot sauce into beaten egg yolks
  11. Blend yolk mixture into hot sauce
  12. Add wine and heat through
  13. Cook vermicelli until al dente, drain and return pasta to dry cooking pot
  14. Add 1-1/2 cups sauce to cooked vermicelli
  15. Arrange mixture in prepared baking dish, making a well in the center
  16. Add turkey and sauteed mushrooms to remaining sauce
  17. Spoon into well
  18. Sprinkle with shredded cheese
  19. Cover and place in cold oven
  20. Set temperature control at 400?F
  21. Bake 20 minutes.


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