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Julie's Turkey Tetrazzini



In a large skillet, melt 4 tablespoons of the butter.
Add shallot and cook over medium heat until soft, 1 minute.
Add mushrooms and cook until they begin to brown, 5 minutes.
Sprinkle with flour and stir for 1 minute.
Stir in milk, sherry, salt and pepper.
Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
Dot the top with remaining butter cut into tiny pieces.
Bake until golden brown and crusty, 20 minutes.