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Ovengold Turkey Tetrazzini Print Email


1/2 lb. noodles
1 cup heavy cream
2 tbsp. butter
1 cup fresh mushrooms, sliced
2 tbsp. flour
1 cup chicken broth
1 cup Boar’s Head Grated Parmesan Cheese
1 tsp. dried basil
Salt to taste
2 tsp. coarsely ground pepper
1/2 cup dry sherry
3 cups Ovengold® Roast Breast of Turkey, cubed (Approximately 1 ˝ lbs.)
1 tbs. fresh chopped parsley

Preheat oven to 325°. Butter 3-quart, ovenproof casserole. While preparing sauce, cook and drain noodles, and place in casserole. Slowly warm cream until hot and set aside.

In medium saucepan, melt 4 tablespoons of butter, add mushrooms and saute until tender. Blend in flour and slowly add chicken broth and 3/4 cup grated Parmesan cheese, stirring constantly until sauce is thick and smooth. Season with basil, salt and pepper to taste. Remove from heat and gradually blend in hot cream and sherry.

Pour 1/2 of sauce over noodles and toss. Stir cubed Ovengold® Turkey into remaining sauce, and pour over noodle mixture and toss again. Sprinkle remaining 1/4 cup grated Parmesan and parsley over top of casserole. Bake uncovered for 20 minutes.
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