I made this Monday night and as you can see from the photo it was a big hit! This version came out nice and light NOT that gloppy heavy kind that has prevented me from making this for 20 years. I started with Tyler's recipe and while I obviously liked his version to start with I really felt that some more flavor needed to be added along the way. I doubled the shallot and garlic, added dry sherry to the mushrooms along with small shot of Worcestershire sauce, added lemon juice along with the zest he already had and cut back the amounts of turkey and egg noodles a bit. The end result was a light, creamy yet very flavorful tetrazzini that I will make again and again.
I also re-wrote the directions to make it more efficient for myself and hopefully you as well. Enjoy!
Recipe: Turkey Tetrazzini
Sort of Tyler Florence's, Sort of Mine
4 big cups of cooked turkey breast, chunks or tenders
12 oz. package egg noodles
2 cups chicken broth, low sodium
2 tablespoons vegetable oil
2 shallots, chopped
2 lg. garlic cloves, minced
1 pound mushrooms, thickly sliced (I used my favorite cremini mushrooms)
1/2 cup dry sherry
1/4 cup chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated zest of 1 lemon
Juice of 1/2 a lemon
2 cups chickenor vegetable broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted
In a large pot, boil water for noodles.
While you're waiting for the water to boil, cube or shred your turkey and set aside.
In a small saucepan, put your stock and bring to a boil. Turn to very low and keep warm.
Mince your shallots and garlic, slice your mushrooms and chop your herbs.
Your water should be boiling now. Add salt to the water and add your egg noodles.
Cook according to package directions. Drain and rinse.
In a large skillet, over medium heat, heat the oil. Add shallots and garlic. Saute about 3 minutes, until soft.
Add mushrooms. Saute 3-5 minutes until golden brown and all of the mushroom juice has been cooked away.
Add sherry, parsley and thyme and cook until sherry is evaporated.
Add lemon zest and juice. Put this whole mixture in a bowl and set aside.
Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes.
Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth.
Combine the egg yolk and milk in a small bowl.Add the egg/milk mixture, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. While the tetrazzini is baking, toast the almonds lightly.
Garnish with toasted almonds before serving.