Turkey Tetrazzini
Recipe: #15673
November 06, 2014
Categories: Casseroles, Turkey Italian, Oven Bake, Wine, Italian Dinner, more
"Having a package of Jennie-O Sun-dried Tomato Roasted Turkey Breast on hand, decided that I was in the mood for some Tetrazzini even before the leftover turkey makes it appearance in a few weeks."
Ingredients
Nutritional
- Serving Size: 1 (235.7 g)
- Calories 401.7
- Total Fat - 19.3 g
- Saturated Fat - 11.3 g
- Cholesterol - 118.7 mg
- Sodium - 1147.9 mg
- Total Carbohydrate - 33.9 g
- Dietary Fiber - 4.1 g
- Sugars - 4.3 g
- Protein - 24.3 g
- Calcium - 79.9 mg
- Iron - 2.8 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In large skillet or Dutch oven, melt butter.
Step 2
Add onions and bell pepper.
Step 3
Saute for 5 minutes.
Step 4
Add garlic & saute for 2 minutes.
Step 5
Add mushrooms and saute 5 minutes until they release their juices.
Step 6
Stir in turkey, wine, chicken stock and seasonings.
Step 7
Simmer for 10 minutes.
Step 8
Meanwhile, cook noodles & drain.
Step 9
Stir heavy cream into mixture and cook over low heat for 5 minutes.
Step 10
Stir in noodles.
Step 11
Place in 13x9 buttered casserole dish.
Step 12
Top with crushed potato chips.
Step 13
Bake in a 350 preheated oven for 20 minutes or until bubbly.
Tips
No special items needed.