Turkey Tetrazzini a la Stouffers®

Leftover cooked turkey never had it so good as when combined with angel hair pasta and mushrooms in a delicate cream sauce flavored with sherry and baked in a casserole.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 457 Calories

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• 1 cup heavy whipping cream
• 1 cup chopped celery
• 2 teaspoons butter
• ¼ teaspoon white pepper
• 1 (8 ounce) package sliced fresh mushrooms
• ¼ cup butter, divided
• 2 cups diced cooked turkey
• ½ cup panko bread crumbs
• ½ (12 ounce) package angel hair pasta
• ¼ cup sherry wine
• 2 ⅔ cups chicken broth

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

Step 2

Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.

Step 3

Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.

Step 4

Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.

Step 5

Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.

Step 6

Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.