Turkey Tetrazzini a la Stouffers®


  • 2 teaspoons butter
  • ¼ cup butter, divided
  • 1 cup chopped celery
  • 1 (8 ounce) package sliced fresh mushrooms
  • ½ cup all-purpose flour
  • 2 ⅔ cups chicken broth
  • 1 cup heavy whipping cream
  • ¼ cup sherry wine
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ (12 ounce) package angel hair pasta
  • 2 cups diced cooked turkey
  • ½ cup panko bread crumbs
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.


  • Step 2

    Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

  • Step 3

    Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.

  • Step 4

    Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.

  • Step 5

    Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.

  • Step 6

    Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

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