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Turkey Tetrazzini

Liz Berg
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

shredded or cubed cooked turkey meat

1/2 lb

pasta, I used orcchiette, cooked and drained

1 lb

mushrooms, trimmed and cut in half

3 tbsp

sherry (or white wine)

3 tbsp

butter

2 tbsp

flour (Wondra preferred)

2 cups

chicken broth

1 cup

heavy cream, warmed ( I heat in microwave in a Pyrex measuring cup)

1 cup

frozen peas

Salt and pepper

Grated Parmesan cheese