Turkey Tetrazzini
Recipe by Chris Latham
Ingredients
• Coarse salt and ground pepper
• 6 Tablespoons butter
• 1 pound white mushrooms, trimmed and sliced ¼ inch thick
• ½ cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• ¾ cup dry white wine
• 3 cups grated Parmesan cheese
• ½ teaspoon dried thyme leaves
• 1 pound linguine, broken in half
• 4 cups shredded turkey
• 1 package (10 ounces) frozen peas, thawed and drained
Instructions
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 Tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl and set aside.
Make sauce: In same saucepan, melt remaining 4 Tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, turkey, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.