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Turkey Tetrazzini

Tempting turkey main dish...from northern Italy.
Servings 9
Prep Time

Ingredients

  • 8 oz rigatoni
  • 1/2 cup margarine
  • 1/2 cup Flour
  • 1 cup 2 percent milk
  • 1 (14 ounce) can 1/3 less sodium chicken broth
  • 3 cups cooked, cubed turkey
  • 1/2 lbs mushrooms, sliced
  • 3/4 cup half-and-half
  • 1/4 cup dry sherry
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1/8 tsp Nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sliced almonds

Instructions

  1. Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.