1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 garlic clove, minced
2 teaspoons grated lemon peel
1/4 cup butter
1/4 cup all-purpose flour
2 cups Progresso ® Chicken Broth
1 egg yolk, lightly beaten
1 cup milk
4 cups cubed cooked turkey
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese, Salt and pepper to taste
1/2 cup sliced almonds, toasted
Instructions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, saute onions in oil for 3 minutes. Add the mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves. Transfer mushroom mixture to a small bowl; stir in lemon peel and set aside. Drain noodles; set aside.
In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Combine egg yolk and milk; stir into white sauce. Cook and stir 2 minutes longer.
Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
Spoon into a greased 13-in. x 9-in. baking dish. Toss bread crumbs and cheese; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Sprinkle with almonds. Yield- 12 servings.
Originally Submitted
11/15/2010
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