Turkey Tetrazzini a la Stouffer's
Description
Leftover cooked turkey never had it so good as when combined with angel hair pasta and mushrooms in a delicate cream sauce flavored with sherry and baked in a casserole.
Ingredients
•
2 teaspoons butter
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1/4 cup butter, divided
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1 cup chopped celery
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1 (8 ounce) package sliced fresh mushrooms
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1/2 cup all-purpose flour
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2 2/3 cups chicken broth
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1 cup heavy whipping cream
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1/4 cup sherry wine
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1 teaspoon salt
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1/4 teaspoon white pepper
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1/2 (12 ounce) package angel hair pasta
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2 cups diced cooked turkey
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1/2 cup panko bread crumbs
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
2
Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
3
Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
4
Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
5
Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.
6
Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.