Skillet Turkey Tetrazzini

Turkey Tetrazzini is a rich and comforting casserole that has stood the test of time. This classic dish combines tender turkey, sautéed mushrooms, and a decadent Parmesan sauce infused with sherry. In our skillet version, we’ve replaced the traditional spaghetti with wide egg noodles, providing a perfect base to soak up the creamy sauce. The turkey is browned to add depth of flavor, while the mushrooms are sautéed until golden. A mixture of chicken broth, heavy cream, and sherry creates a luscious sauce that envelops the egg noodles. We’ve added frozen peas for a pop of color and a generous amount of shredded Gruyère cheese for its nutty richness. To elevate the dish even further, we’ve sprinkled Ritz cracker crumbs on top, creating a crispy and flavorful crust when baked. The result is a delightful combination of flavors and textures that will satisfy your taste buds. For the best results, stick with wide egg noodles in this recipe.

INGREDIENTS:

• 1 pound thin turkey cutlets, trimmed and sliced thin
• Salt and pepper
• 3 tablespoons unsalted butter
• 10 ounces white mushrooms, trimmed and sliced thin
• 1 onion, chopped fine
• 3 ½ cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons dry sherry
• 8 ounces (3 cups) wide egg noodles
• 1 cup frozen peas
• 4 ounces Gruyère cheese, shredded (1 cup)
• 2 tablespoons minced fresh parsley
• 20 Ritz crackers, crushed to coarse crumbs (1 cup)

PREPARATIONS:

1. Preheat the oven to 475 degrees and adjust the rack to the middle position.
2. Pat the turkey dry with paper towels and season with salt and pepper. In a 12-inch oven-safe nonstick skillet, melt 1 tablespoon of butter over high heat. Add the turkey slices in a single layer and cook until they begin to brown about 1 minute. Stir the turkey and continue cooking until almost cooked through about 2 minutes. Transfer the turkey to a bowl and cover to keep warm.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the mushrooms, onion, and ½ teaspoon of salt. Cook until the mushrooms have released their moisture and turned golden, approximately 7 to 10 minutes.
4. Stir in the chicken broth, heavy cream, sherry, and egg noodles. Cook at a vigorous simmer, stirring often, until the pasta is tender and the sauce has slightly thickened about 8 minutes.
5. Remove the skillet from the heat and stir in the cooked turkey, peas, Gruyère cheese, and parsley. Season with salt and pepper to taste.
6. Sprinkle the Ritz cracker crumbs evenly over the top of the casserole. Transfer the skillet to the preheated oven and bake until the topping is crisp and the casserole is bubbling lightly around the edges, about 8 minutes.
7. Serve the Turkey Tetrazzini while hot.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Make sure to use an oven-safe nonstick skillet for the cooking and baking process.
• Adjust the seasoning with salt and pepper according to personal taste preferences.
• Allow the casserole to cool slightly before serving to avoid burning your mouth.

TIPS:

• Garnish the dish with additional fresh parsley for a pop of color.
• Serve the Turkey Tetrazzini with a side salad or steamed vegetables for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 520
• Fat: 31g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Carbohydrates: 30g
• Protein: 33g
• Fiber: 3g
• Sodium: 900mg

In conclusion, this Skillet Turkey Tetrazzini recipe captures the essence of the classic dish while adding its own twist. The combination of tender turkey, sautéed mushrooms, and a creamy Parmesan sauce creates a comforting and indulgent meal. The addition of sherry, Gruyère cheese, and Ritz cracker crumbs adds depth of flavor and texture. Whether you’re looking for a hearty family dinner or a dish to impress guests, this Turkey Tetrazzini recipe is sure to satisfy you. Enjoy the rich flavors and comforting goodness that this skillet version brings to the table.