It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
With the past year’s Thanksgiving a distant memory your probably think that all of your leftover turkey is a distant memory. Each year I feel this way then I stumble across a lingering package of turkey tucked away in the freezer. My solution? A quick turkey tetrazzini. This classic noodle and poultry casserole was a staple in my elementary school cafeterias. This updated version from Williams Sonoma has done away with the infamous cream of mushroom soup that formed the base of my childhood version and uses real mushrooms and real parmesan cheese. And best of all, because you are using pre-cooked meat that has defrosted in your refrigerator during the day, dinner can really be on the table in less than 45 minutes.
8 tablespoons unsalted butter
2 shallots, minced
1/2 pound button mushrooms, sliced
1/3 cup all-purpose flour
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded cooked turkey
1/2 pound egg noodles, cooked according to the package instructions
3/4 cup grated parmesan cheese
2 green onions, chopped
1 cup panko crumbs
- Preheat the oven to 450 degrees. Lightly grease a 9 x 13 baking dish or 6 individual ramekins with cooking spray and set aside.
- In a large frying pan set over medium-high heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and saute until the mushrooms begin to brown, about 5 minutes. Transfer to a large bowl.
- In the same pan melt 4 more tablespoons of the butter. Add the flour and cook, stirring constantly for 2 minutes. Add the broth and bring to a boil. Cook, stirring frequently, until the sauce thickens, about 4 minutes. Stir in the salt and pepper.
- Pour the sauce into the bowl with the mushrooms and add in the turkey, cooked noodles, 1/2 cup of the cheese, and the green onions then stir to combine.
- Melt the remaining butter in the microwave.
- In a small bowl, stir together the panko crumbs, remaining cheese, and the melted butter.
- Transfer the turkey mixture to the prepared baking dish(es) and sprinkle the crumb and cheese mixture evenly over the top.
- Bake until the tetrazzini is bubbly around the edges and the crumbs are golden brown, about 15 minutes.