TURKEY TETRAZZINI RACHAEL RAY RECIPES

Steps:

• Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.
• Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl.
• Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
• Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in 1/2 cup parmesan and the peas and carrots. Season with salt and pepper.
• Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if youre planning on freezing this for later).

Steps:

• Place a large pot of water over high heat and bring up to a boil
• Once boiling, add some salt and the egg noodles and cook until al dente according to package directions
• Thoroughly drain and reserve
• In the meantime, place the turkey cutlets between two pieces of plastic wrap
• Smack the cutlets a few times with a small heavy-bottomed skillet to make them a bit thinner, about 1/4-inch thick
• Place a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Season turkey with a little salt, pepper and poultry seasoning, and brown them for 2-3 minutes on each side, working in batches to avoid overcrowding the pan
• Chop the browned cutlets into bite-sized pieces and loosely cover them with aluminum foil to keep warm
• Once all of the turkey has been browned, add 2 tablespoons butter to the skillet
• Once melted, add the shallots and cook for 2 minutes
• Sprinkle the skillet with the flour and cook for 1 minute
• Whisk in white wine, stock and sour cream
• Bring up to a bubble and cook until nice and thick
• Add the turkey and drained noodles back to the skillet and toss until the noodles are coated and the turkey is distributed
• In a small hot skillet melt the other 2 tablespoons of butter, then add the bread crumbs and get them nice and toasty
• Mix in a couple of handfuls of Parmigiano Reggiano and give it a toss so the cheese melts a bit
• Remove from heat and add the chopped parsley
• Sprinkle the bread crumb mixture over the turkey and noodles
• Serve each helping of tetrazzini with a little of the chopped cornichons on top