Reader request: "I would love a new version of classic tetrazzini with chicken or turkey!" —Carrie Hampton, Columbus, Ohio

Rachael Ray

Gallery

Credit: Photography by Kate Mathis

Recipe Summary

Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the noodles.

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  • In a small saucepan, melt 4 tbsp. butter over low heat. Mix in the panko, cheese, and parsley.

  • Arrange a rack in the center of the oven. Preheat the broiler.

  • Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Drain; return to the pot. Toss with the dill and 1 tbsp. butter.

  • Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium. Add the remaining 1 tbsp. butter. When it melts, add the mushrooms; cook, stirring often, until lightly browned. Add the shallot and garlic; season with salt, black pepper, and white pepper. Sprinkle with the flour. Add the sherry; cook, stirring often, until absorbed, about 1 minute. Add the milk; season with nutmeg. Cook until the sauce thickens slightly, about 3 minutes. Add the turkey and peas; cook, stirring often, until heated through, about 4 minutes.

  • Mix the sauce into the noodles. Transfer to a large baking dish. Top with the breadcrumbs. Broil until the top is browned and the edges are bubbling, 3 to 4 minutes.

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