SERVES 6 TO 8
Preheat the oven to 350°F.
Heat the olive oil in a large saucepan or stockpot over medium heat and sauté the onions and celery until soft, 5 to 6 minutes. Reduce the heat to low. In a separate saucepan over medium heat, melt the butter and then whisk in the flour until smooth, about 2 minutes. Slowly whisk in the warm milk and continue whisking until the sauce thickens. Add salt and pepper to taste. Then stir in ½ cup of the Parmesan.
To the pan with the onions and celery, stir in the sautéed mushrooms, turkey, sour cream, olives, and poultry seasoning. Add the noodles and thoroughly mix in the Parmesan sauce and the sherry.
Spoon this tetrazzini mixture into a greased 3-quart baking dish. Top with the remaining Parmesan. Bake uncovered in the preheated oven or until lightly browned and bubbling, 30-40 minutes. If necessary, turn on the broiler for a few minutes to help brown the surface. Remove from oven, let stand 5 minutes, and serve topped with chopped parsley.
My favorite part of Thanksgiving weekend is enjoying the leftovers. That’s why we always order an extra-large turkey. I love to make turkey sandwiches on lightly browned whole-wheat toast with mayonnaise, cranberry sauce, and some stuffing. But I most look forward to Friday night turkey tetrazzini. And this delicious recipe is the best.
1 large yellow onion, peeled and diced
2 celery stalks, diced
4 ounces extra-virgin olive oil
12 ounces white button mushrooms, cleaned, sliced, and sautéed
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cups turkey broth or chicken broth
2 cups whole milk, warmed
3 cups turkey meat cut into ¾-inch pieces
4 ounces sour cream
1 (2.25-ounce). can sliced black olives
1 cup freshly grated Parmesan cheese
1 tablespoon poultry seasoning
Freshly ground black pepper
3 tablespoons cream sherry
8 ounces extra-wide dried egg noodles, cooked al dente following package directions
¼ cup chopped fresh Italian parsley