GOOD 'N' CHEAP EATS
Amazing Holiday Turkey Tetrazzini
Ingredients:
- 2 Tbsp. Olive Oil, plus 1 Tablespoon Unsalted Butter
- 8 ounces sliced Portobello mushrooms
- 1 small sweet yellow onion, chopped
- 2 cloves garlic, chopped
- 4 Tbsp. all-purpose flour
- 1 ¼ cups chicken broth
- ½ cup Dry White Wine
- 2 cups cut-up cooked turkey
- 8 ounces linguine, cooked and drained
- 1 cup frozen green peas, thawed
- ¼ cup grated Parmesan cheese
- ¼ cup Dubliner White Cheddar Cheese
- ¼ cup Italian Bread Crumbs
- 2 Tablespoons Unsalted Butter
Technique:
- Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add olive oil. Add to this the chopped onions and sauté until transparent. Add mushrooms, stirring occasionally, 5 minutes or until mushrooms are just cooked. Reduce heat to medium. Stir in garlic and flour and cook, stirring constantly, until lightly browned, about 2 minutes. Whisk in broth and white wine; bring to a boil. Reduce heat and simmer, stirring occasionally, about 2 minutes or until thickened. Add cheeses and stir in until smooth and completely melted.
- Stir in turkey, linguine and peas and cook 2 minutes longer, or until heated through. Season, if desired, with salt and pepper.
- Add this to a glass baking dish that has been coated with baking spray.
- Add 2 tablespoons butter to a sauté pan that has been heated.
- Add bread crumbs to pan and stir to completely coat the crumbs.
- Add bread crumbs to top of pasta mixture.
- Cover loosely with aluminum foil and place in oven preheated to 350-degrees.
- Bake for 15 minutes until hot and bubbly. Remove foil last 5 minutes of baking to brown on top.
How good is that...
