Serves 8
Text Box: Tastes great with stewed tomatoes Roux:  looks like a lot, but it will all be needed

  • 8 Tbs. butter
    ½ cup flour
    3 cups milk

16 oz. (2 small boxes) 'Kitchen Basics' brand chicken stock
½ cup whipping cream
4 cups (1½ lbs.) cooked turkey, chopped into bite-sized chunks
1 cups grated parmesan cheese (about 4.0 lbs. fresh, remove rind)
4 oz. frozen peas
3 stalks celery, thin sliced through food processor
15 oz. sliced mushrooms (in jar)
6 slices of bread for bread crumbs (topping)
8 to 10 oz. linguine pasta (8 oz. is better)

  1. Preheat oven to 350°.
  2. Boil water and make pasta while you are preparing ingredients.
  3. Pre-measure butter, flour, milk, whipping cream, chicken stock and set aside, individually.
  4. Cut up turkey into bite-sized chunks and set aside.
  5. Grate parmesan, slice celery, pre-measure and set aside, individually.
  6. Pre-measure peas, mushroom and set aside.
  7. Make breadcrumbs. Toast slices of bread in toaster. Break-up into tiny pieces. Toss with a little melted butter. Set aside.
  8. In a 5 qt. sauté pan, melt butter over med-high heat. Add flour. Stir constantly with a plastic spatula, about 3 minutes. Be sure the roux does not burn. Be sure the flour is cooked so the roux does not taste like raw flour.
  9. Add chicken stock, stir constantly until evenly dissolved. Add milk and cream, stirring constantly to prevent burning, about 5-7 minutes, and reduce mixture slightly to the consistency of 'melted ice cream' or a thickened sauce.
  10. Remove from heat and let overall temp, reduce slightly, so you can add ½ cup grated parmesan cheese.
  11. Add turkey, peas, mushrooms, cooked pasta to sauce mixture.
    • This all should appear somewhat 'thick' because it does thin-down in baking. If is does not appear 'thick’, return to heat and 'cook-down' more.
  12. Assembly. Put mixture in an 8½ x 14 (or slightly larger) casserole dish. Top with remaining parmesan cheese, followed with bread crumbs.
  13. Bake 35 minutes, covered with foil. Remove foil and bake 10-15 minutes more to slightly 'brown' bread crumbs. 
     
Turkey Tetrazzini

Don McAdams