Monday, June 19, 2017

Cooks Illustrated Skillet Turkey Tetrazzini (One Pan)

I do post recipes from time to time.. and this one is totally worth putting out into the world. I blogged about Cook's Country Flavored Popcorn years ago, and it remains one of my most popular blog posts. If you haven't tried it yet--it truly is amazing popcorn and super easy! Anyways, I know you're probably thinking one of two things about this upcoming recipe:

1) Turkey Tetrazzini is old school.

2) Thanksgiving was like 7 months ago.

And yes, you'd be right on both items. It truly is an old school recipe, but it doesn't mean it's not worth making. No canned items to be found. Also, Graham's dad gave us some leftover smoked turkey (not from Thanksgiving), and so I found this obscure recipe and made it.. twice. You know it's good if I make the same recipe more than once over a six-month period.. I have problems with making the same dinner as I did like three months ago. And once again.. it's easy and it only requires one dish to make. That's a big deal when the sink in your rental townhome is full after one sippy cup is thrown into the sink. Oh, and did I mention that it's also a 30-minute recipe? One dish and under 30 minutes with no canned foods? That's right.. So, for all of your enjoyment.. here comes the recipe..

Notes: Serves 4 large portions. Pre-heat your oven prior to assembling your ingredients to ensure completion of meal under 30 minutes. You need a 12-inch ovensafe skillet, but does not have to be non-stick.

Ingredients
2 TB unsalted butter
10 oz sliced white mushrooms (we made the recipe without any)
1 onion, minced
Table salt
3 1/2 cups low-sodium chicken (or turkey) broth
1 cup heavy cream (you could probably use half-and-half, but it'd be less rich)
8 ounces (3 cups) egg noodles
1 cup frozen peas
14 oz (3 cups) shredded/chopped turkey
1 TB dry sherry
2 TB fresh minced parsley
20 Ritz crackers, crushed to coarse crumbs (1 cup)

Cooking Instructions:
1) Heat oven to 475 degrees and adjust oven rack to middle position.
2) Melt butter in 12 inch ovensafe skillet over medium-high heat. Add mushrooms, onions, and 1/2 teaspoon salt, and cook until mushrooms are lightly browned, 5-7 minutes.
3) Stir in broth, cream, and noodles. Increase heat to high and cook, stirring often, until noodles are tender and sauce has thickened, ~8 minutes.
4) Stir in peas, turkey, dry sherry, and parsley. Season with salt and pepper to taste. Sprinkle cracker crumbs on top. Transfer skillet to oven and bake until lightly browned, ~8 minutes. Serve.

Recipe from Cooks Illustrated "The Best 30-Minute Recipe".

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