Turkey Tetrazzini

2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 pound egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted
1/2 cup white wine or sherry (optional)

Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook,
stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and sauté
for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the
mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic
wrap to infuse the flavor. Set aside. Heat the chicken broth in a medium saucepan
and keep warm over low heat. Melt butter in the skillet and stir in the flour to
make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and
stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened
and smooth. Add the egg, milk, reserved mushrooms, and turkey and wine or sherry.
Cook and stir until heated through, do not let boil. Fold in the cooked noodles and
mix to combine. Spoon the mixture into a buttered 9 by 13-inch baking pan and
smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a
preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30
minutes. Garnish with toasted almonds before serving. Yield: 8 servings
Prep Time: 35 minutes
Cooking Time: 1 hour

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/