turkey tetrazzini a la stouffers®

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/4 cup butter, divided
• 1 cup chopped celery
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 2 2/3 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 cup
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 (12 ounce) package angel hair pasta
• 2 cups diced cooked turkey
• 1/2 cup panko bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease a casserole dish with 2 teaspoons butter.
• 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.
• 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.
• 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, , salt, and white pepper.
• fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.