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Wednesday, April 17, 2013

Skillet Tetrazzini

This recipe provides a tasty way to use up leftover turkey after Thanksgiving. It's equally good with shredded chicken, which I always seem to have in my freezer. My boys both love it, and it's been on my list of fast dinners for years.
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Skillet Tetrazzini


2 T unsalted butter
10 oz white button or crimini mushrooms, trimmed and sliced thinly 
1 onion, minced
salt and pepper
8 oz egg noodles (3 c)
2 c low-sodium chicken broth
1 c heavy cream
1 c frozen peas
1 1/2 c shredded, cooked turkey or chicken
1 T dry sherry
2 T minced fresh parsley

Melt the butter in a 12-in skillet over medium heat. Add the mushrooms, onion, and 1/2 teas salt. Cook until the mushrooms are browned, about 15 min. Transfer the mixture to a bowl.

Sprinkle the noodles into the skillet. Pour the broth and cream over the noodles. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the noodles are tender, about 10 min.

Stir in the peas, turkey, sherry, mushroom mixture, and parsley and allow to heat through, about 1 min. Season with salt and pepper to taste. 

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