The Best Tetrazzini (Chicken or Turkey!)
Sauté mushrooms in butter with salt and pepper until their liquid is released and mostly evaporated.
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Add shallots and cook until mushrooms are browned. Add garlic and fresh thyme. Remove from pan.
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Melt more butter in the pan, stir in flour, and cook for 1 to 2 mins. Whisk in chicken stock.
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Whisk in milk, cream, dry sherry...
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...nutmeg, salt, and pepper. Cook until sauce is smooth and coats the back of a spoon.
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Whisk in grated Parmigiano Reggiano cheese until smooth.
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Remove from heat and fold in mushrooms, peas, shredded turkey/chicken, and parsley. Season to taste.
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Stir in cooked linguine (snapped in half and cooked to al dente in salted boiling water).
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Butter a casserole dish and pour in the tetrazzini (mixture will look saucy).
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Stir together Panko, melted butter, Parmesan, salt, and pepper. Sprinkle over casserole dish.
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Bake at 400°F, 25 minutes, until topping is browned and sauce is bubbling. Serve hot.
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Get the recipe: stripedspatula.com/turkey-tetrazzini/
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