Web steps 1 cook spaghetti as directed on package.

Turkey tetrazzini recipe with sherry. Web my family’s favorite turkey tetrazzini recipe, made with linguine or spaghetti, fresh mushrooms, and peas in a rich parmesan cream sauce with a buttery breadcrumb topping. This baked pasta dish is a great way to use leftover thanksgiving turkey and makes a comforting freezer meal for a cold winter night. It’s all put together in a creamy bechamal sauce and topped with a bread crumb mixture and then baked to comforting perfection.

Follow these steps for easy freezing. Web add the chicken broth and let simmer while stirring until it thickens. (no need to thaw the peas.) remove and discard the bay leaf from the sauce.

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. Simmer, whisking often, 4 minutes or until thickened. Add to a 13×9 pan and sprinkle with shredded parmesan cheese.

Another reason it’s a family favorite. Web this turkey tetrazzini was created by ina garten and features a sauce of mushrooms, cooked turkey, chicken broth, heavy cream, and seasoning. You have yourself a hassle free weeknight meal.

Add the mushrooms and salt, then saute for a couple minutes more. With wire whisk, whisk in broth, wine, thyme. 2 meanwhile, melt margarine in dutch oven over medium heat.

▢ 4 tablespoons butter split in half ▢ 1 pound cremini mushrooms, sliced ▢ 2 large shallots, diced ▢ 4 garlic cloves, minced ▢ 1 teaspoon fresh thyme ▢ 2 tablespoons dry sherry ▢ ⅓ cup flour ▢ 4. Unsalted butter 1 medium yellow onion, chopped 1 lb. Bake at 350˚ f for 25 minutes or until bubbly.