Stir in 1/4 cup cheese.

Turkey tetrazzini recipe with evaporated milk. Stir in evaporated milk and 1/2 cup cheese; Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Cut the mushrooms into thick slices, dice the onions, finely chop the garlic with a knife.

Add to a 13×9 pan and sprinkle with shredded parmesan cheese. Web add the chicken broth and let simmer while stirring until it thickens. Add the sauce to the bowl, along with 1 tablespoon of lemon juice, 2 teaspoons soy sauce, 1/4 cup grated parmesan cheese, and 1/2 cup of the reserved pasta cooking water.

2 meanwhile, melt 4 tablespoons butter in a large pot over medium heat. Web that leftover turkey from thanksgiving makes a bomb sandwich! It’s lean, filling, and mild in flavor, making it the ideal addition to tetrazzini.

(no need to thaw the peas.) remove and discard the bay leaf from the sauce. If you don’t have it on hand, you can also substitute fettuccine. See how to cook a turkey and spatchcock turkey for my favorite recipes.

But, if you’re tired of meat and bread and would like to try something different, my turkey tetrazzini is for you! Web stir in flour, garlic powder, salt and pepper; Cook over low heat until cheese melts.

Web to the same bowl, add 3 cups cooked turkey and 1 cup frozen peas. Web most modern tetrazzini recipes are baked in a casserole dish with a crunchy topping, such as breadcrumbs or almonds (most often mixed with additional parmesan, or another grated cheese). Stir in turkey, mushrooms and spaghetti.