Gradually add broth, stirring constantly.

Turkey tetrazzini for 50. If desired, sprinkle with additional cheese. Sauté the garlic in butter, then whisk in the flour and add the wine. Cooked, shredded turkey is the star protein of this recipe.

It’s is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko. Web stir in the flour until blended, then gradually stir in the milk so that no lumps form. Bring a large pot of salted water to a boil.

1 1/2 pounds bacon, cooked and chopped. Add flour and stir until vegetables are coated. Salt, pepper, and garlic powder add lots of flavor.

Web preheat oven to 375°. Drain and reserve a cup of pasta water. Web turkey tetrazzini — wondering what to do with your leftover thanksgiving turkey?

Saute mushrooms and taste for seasoning. Cook pasta in salted water, drain. Bake at 300 degrees for 40 minutes or until heated through.

Web cook and drain pasta. In large skillet, saute mushrooms in butter. Add warm cream to the sauce.