Merrimack Valley Radio Live and Local

Merrimack Valley Radio Live and Local

9/8/2010 Cookin' on a Matchstick with Steve Brogan

Steve pulls out all the stops on the way to autumn with a hearty recepie this week!



Turkey Tetrazzini

1 lb Angel Hair Pasta, Cooked and drained

1 lb turkey meat, cooked and coarsely chopped

4 cups button mushrooms, sliced

1 cup frozen peas

¼ cup fresh parsley, chopped

¼ cup flour

1 ¾ cup milk

1 16oz turkey broth, ( chicken or vegetable broth are ok to)

¼ cup white wine or sherry

2/3 cup parmesan cheese, freshly grated

1/3 cup Panko bread crumbs

6 tbsp butter

salt and pepper to taste

Heat a large sauce pan over medium heat and melt 3 tbsps of the butter then add in the mushrooms and sauté for 4 minutes. Reduce the heat to low and stir in the flour and continue to cook for 3 minutes. Add in the milk, turkey broth, wine and some salt and pepper and bring the mixture to a low boil stirring occasionally. Allow the sauce to simmer for 5 minutes after it reaches a low boil and continue to stir occasionally.

Remove the sauce from the stove and set aside.

Pour the sauce into a large mixing bowl and toss it with the cooked angel hair, chopped turkey, peas, parsley, salt and pepper and ½ the parmesan cheese until well mixed.

Butter a 9x13 casserole dish and pour in the turkey, pasta, sauce mixture.

Melt the other 3 tbsps of butter and toss it with the Panko crumbs, some chopped parsley and remaining parmesan cheese.

Sprinkle the crumb mixture over top of the casserole and bake in a 375 degree oven for 30-40 minutes or until bubbling and golden brown on top.

Enjoy!

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