Turkey-Porcini Tetrazzini

Name: Turkey-Porcini Tetrazzini
Prep time: 40 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 (1-ounce) package dried porcini mushrooms; 2 1/2 c. large pieces of roast turkey; 8 oz. wide egg noodles, cooked; 3 tbsp. olive oil; 3 tbsp. finely chopped shallots; 1 tsp. chopped thyme leaves; Pinch of cayenne pepper; 3 tbsp. all-purpose flour; 2 1/2 c. milk; 1 tbsp. cognac; 1/4 tsp. kosher salt; 1/2 c. grated Parmesan cheese; 1/2 c. bread crumbs

By Cheryl SlocumPublished: Oct 6, 2009

1 Rating

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Kana Okada

Yields:

6 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 40 mins

Cal/Serv:

550

This mushroom and pasta casserole is a great way to use up leftover turkey.

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Ingredients

1 (1-ounce) package dried porcini mushrooms
2 1/2 cups large pieces of roast turkey
8 oz. wide egg noodles, cooked
3 Tbsp. olive oil
3 Tbsp. finely chopped shallots
1 tsp. chopped thyme leaves
Pinch of cayenne pepper
3 Tbsp. all-purpose flour
2 1/2 cups milk
1 Tbsp. cognac
1/4 tsp. kosher salt
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs

Directions

1. Step 1Preheat oven to 325°F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.
2. Step 2Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.
3. Step 3Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.
4. Step 4Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.