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Several months ago, I smoked a turkey and froze the leftovers. Tonight, I used the last ration from my freezer in this innovative take on Turkey Tetrazzini by Tyler Florence.  No heavy cream or cheese here. Just an incredibly savory and lightly creamy sauce with tender mushrooms, sweet peas, fresh herbs and a sprinkle of Cabot extra sharp cheddar on top.

One pound of white button mushrooms is sauteed in garlic, shallots, fresh parsley, bay leaves, thyme, lemon zest and olive oil. Then, they are tossed in a roux of chicken stock, milk, butter and flour.  I added about four cups of diced, smoked turkey, two cups of peas, and mixed with one package of egg noodles.

The cheddar and bread crumbs meld to create a crispy deliciousness on top of this casserole of pure comfort.

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