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Turkey Tetrazzini a la Stouffer's
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate leftover turkey with angel hair pasta, mushrooms, and sherry-infused cream sauce, baked to perfection in a comforting casserole.
Ingredients:
  • 2 teaspoons butter
  • 0.25 cup butter, divided
  • 1 cup chopped celery
  • 1 (8 ounce) package sliced fresh mushrooms
  • 0.5 cup all-purpose flour
  • 2.6666669845581 cups chicken broth
  • 1 cup heavy whipping cream
  • 0.25 cup sherry wine
  • 0.25 teaspoon white pepper
  • 0.5 (12 ounce) package angel hair pasta
  • 2 cups diced cooked turkey
  • 0.5 cup panko bread crumbs
Instructions:
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) and generously grease a casserole dish with 2 teaspoons of delicious butter.
  • 1. Boil a large pot of lightly salted water. 2. Cook angel hair pasta in the boiling water, stirring occasionally, until al dente, about 4 to 5 minutes. 3. Drain the cooked pasta.
  • In a large pot over medium heat, melt 2 tablespoons of butter. Saute celery until it starts to soften, about 1 minute. Add mushrooms to the pot and cook until softened, about 3 minutes more.
  • Take out the vegetables from the skillet. Melt the remaining 2 tablespoons of butter, then whisk in the flour to create a paste. Gradually pour in the chicken broth and bring to a simmer. Lower the heat and continue whisking until the sauce thickens. Stir in the cream, sherry, salt, and white pepper.
  • Gently combine turkey, celery, and mushrooms in the creamy sauce, then stir in angel hair pasta. Pour the mixture into the baking dish and generously sprinkle panko crumbs over the top.
  • Cook in the hot oven until the sauce is bubbling and the topping is golden brown, around 30 minutes.

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