Turkey Tetrazzini
Turkey Tetrazzini
Ingredients
- 2.75 lbs (1.25 kgs) 41187 Readyfoods Pulled Turkey Breast – Plain or 41471 Butterball Semi-Boneless Turkey Roast (cooked)
- 1 3/4 lbs (800 g) Fettucine noodles, dry, broken in half
- 1/3 cup (90 mL) Butter
- 3 cups (750 mL) Celery, diced
- 4 cups (1 L) Green pepper, diced
- 2 1/2 cups (625 mL) Onion, diced
- 4 cups (1 L) Mushrooms, fresh, sliced
- 1/2 cup (125 mL) Flour, all-purpose
- 8 cups (2 L) Milk, 2%
- 2 cups (500 mL) Mozzarella cheese, grated
- 1 tbsp (15 mL) Italian herb blend seasoning
- 1 tsp (5 mL) Salt
- 1 tsp (5 mL) Pepper, black
- 1 1/2 cups (375 mL) Parmesan cheese, grated
Directions
- Prepare turkey as per package directions. Chop into bite-sized pieces and set aside.
- Cook noodles as per package directions in boiling water. Drain, and place evenly over bottom of greased 12” x 20” hotel pan.
- Melt butter in large stockpot.
- Dice celery, green pepper and onions and add to butter, and stir and cook for a few minutes until vegetables are al dente.
- Add flour and blend. Add milk gradually and cook until the sauce thickens.
- Add mozzarella cheese, seasonings, turkey and blend. Cook and stir at low heat until cheese has melted.
- Pour mixture over noodles. Top with parmesan cheese.
- Bake at 350°F (180°C) in pre-heated convection oven for 15 to 20 minutes until bubbly and slightly browned on top and reaches internal temperature of 165°F (74°C).
- Serve 241 g/8 fl oz serving (25 servings per pan).
