Turkey-Cheddar Tetrazzini

Turkey-Cheddar Tetrazzini

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Ian Knauer

1 hr total 30 mins prep Full Screen

Servings

This rich, creamy casserole combines two classics in one: turkey tetrazzini and mac and cheese.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, pelled and chopped
• 1 celery stalk, chopped
• 1 large garlic clove, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 10 ounces sliced white mushrooms
• 1//4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk
• 4 cups shredded roasted turkey
• 8 ounces shredded sharp cheddar cheese
• 1 cup unseasoned bread crumbs
• 2 tablespoons finely grated Parmigiano-Reggiano
• 2 tablespoons olive oil

Directions

• Cook pasta in a large pot of boiling water until al dente, then drain.
• Heat the butter in a large heavy skillet over medium-high heat until melted. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil. Boil until liquid in pan has thickened, about 8 minutes. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
• Transfer pasta mixture to a 3-quart baking dish. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.
• Related Recipe:
  Roast Turkey

• Filed under:
• Cheese,
• Turkey,
• Pasta,
• Vegetable,
• American,
• Italian,
• Baking,
• One-Dish,
• Main Dish,
• Dinner,
• Thanksgiving,
• Potluck

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