BUTTERBALL TURKEY INGREDIENTS RECIPES

Steps:

• Place pan drippings in medium saucepan.
• Blend flour into pan drippings. Gradually blend in broth until smooth.
• Bring to a boil. Reduce heat to low. Simmer about 5 minutes, stirring frequently. Add finely chopped cooked giblets, if desired.

Steps:

• Preheat oven to 375°F.
• Melt 3 tablespoons butter in large skillet over medium heat. When butter starts to bubble, add mushrooms; cook 3 to 4 minutes. Add onion; cook about 7 to 8 minutes or until translucent, stirring occasionally.
• Add wine; simmer 2 to 3 minutes. Cool slightly.
• Add turkey and parsley; set aside.
• Melt remaining 7 tablespoons butter in large saucepan over medium heat. Add flour when butter begins to bubble. Blend well, stir continuously to prevent overbrowning. Cook 2 minutes; cool slightly.
• Whisk in broth; blend well. Add milk while continuously stirring. Add cream, nutmeg, salt and pepper. Bring to a boil, stirring continuously. Reduce heat and simmer 10 minutes. Stir occasionally to prevent scorching.
• While sauce is simmering, prepare egg noodles according to package directions. Drain.
• Lightly butter a 9 x 12-inch baking dish.
• Combine warm noodles with turkey and mushrooms in large bowl. Fold in cream sauce. Transfer to baking dish.
• For topping, combine 2 tablespoons melted butter, bread crumbs and Parmesan cheese; blend well. Sprinkle evenly over tetrazzini.
• Bake 25 minutes or until sauce is bubbling.