This pot is my classic Turkey Tetrazzini variant. Last night I just produced this and it turned out to be delicious. My spouse and son can bid me for cleaning their plates! I had a lot of leftovers after cooking a 22-pound turkey. Most of these ingredients I had on hand, so I picked up what new ingredients I required to get to a corner market.
I understand it sounds like a time-consuming reading to look at all these words-but it was really fast to do. One of the hardest elements of cooking is getting the timing on it all-that is, getting it all together without getting stressed out. The few additional minutes you spend reading this will make you save more time. I think individuals get frustrated or harassed with cooking because they’re wasting a lot of time in the process.
This is going to serve four to six individuals. To create the sauce, a pasta cooking pot, and a 13x9x2 baking dish for the casserole, you will need a heavy, deep, fry pan. The necessary components are:
- One fresh medium to small onion
- One package – 8 oz. of fresh mushrooms (sliced or unsliced)
- One package frozen peas – I bought the Green Giant Steamers sweet peas – it’s easy because you just throw the entire bag into the microwave.
- 1/2 cup heavy cream (the 8 oz. carton will say whipping cream – which can be confusing but is correct)
- 1/4 cup dry sherry (I have a bottle of Taylor sherry. On the bottle it says “excellent for cooking.” Use real sherry not cooking sherry. I find it’s better to cook with wine and spirits that are the real thing. Sherry is great in Chinese recipes too, so you can use it again and again.)
- 2 Tablespoons flour
- 1/2-1 Cup grated cheddar cheese
- 2 Tablespoons butter
- 1/2 – 1 teaspoon garlic powder (or more to taste)
- 1/4 teaspoon nutmeg
- 1 Jar Ragu Light Parmesan Alfredo sauce
- 1 Can Swanson Chicken Broth – 33% less sodium
- 1 Package Linguine Pasta (I used 3/4 of the package)
- 2-3 Cups of cooked turkey cut into bite-sized pieces or cubesPackage of your favorite flavored bread crumbs (Panko, Italian, whatever you like)
- Parmesan cheese to sprinkle on top
Get your pasta water to boil. Finely chop your onion and slice the champignons. Get a large, deep, fry pan and set it to medium to medium height, then throw it in the butter until it melts. Then throw in your mushrooms and onions. Saute the onions until they look clear and the mushrooms look round and plump.
Place 3/4 of the pasta box if the water is at a rolling boil. Set a timer for 10 minutes (read the cooking time label. If it says cooking for 11 minutes, I always set the timer one minute early to check it out. I can’t stand over cooked pasta. If it’s too firm, set the timer for another minute and taste one of the strands again.
Put the peas in the microwave and boil for four minutes when you’re in the pasta cooking phase for six minutes. The bag is going to say 5-6, but in the bag the peas are going to maintain cooking. They get mushy and mushy peas are the worst if you cook them too long! In the casserole they still need to be warmed up, so don’t overcook them.
Pour the Alfredo sauce into the onion and mushrooms while the pasta is cooking. Save that jar. Reduce to medium heat. Stir. Take the stock of chicken and pour half of the can into the sauce jar of Alfredo. (This will remove all the sauce from the jar and also serve as an eyeball measuring cup.) Shake it and pour it into the pan. Stir.
Take the heavy cream small cardboard and pour it into the jar until it looks like half a cup or half a cardboard. Take half of the rest of the inventory of chicken and pour it into the jar. Shake and add to the sauce gently.
Then take the sherry 1/4 cup and sprinkle it in the sauce. Add about 1/2-1 garlic powder teaspoon and 1/4 nutmeg teaspoon and stir. (I understand the musk sounds insane, but it’s fantastic.) Stir in the 1/2-1 cup of cheddar cheese until melted.
Take your bottle and pour in the remaining inventory of chicken if the sauce is thin. Add 2 spoonfuls of flour to the jar. Put on the lid and shake until lumps do not exist. Pour the flour mixture into the pan slowly and stir until the thickness of the sauce is the desired. If it is still too thin, with more flour you can add water to the bottle and repeat the process. Use to taste salt and fresh soil pepper. Also, add more if you like garlic if you want to to the sauce.
Use a slotted spoon (depending on how much you like peas) to open the bag of peas and scoop out about three to four spoonfuls. Don’t pour the peas bag into the sauce because there’s plenty of fluid left over to destroy the sauce’s flavour and water it down. (I did this on a different recipe once!)
Remove all that and then pick up your baking pan. Sprinkle with a spray of cooking.
Take and dump the pasta. Spread uniformly the pasta. Now bring your sauce and pour over the pasta until covered with the pasta. Sprinkle Parmesan cheese on top and sprinkle on top with seasoned crumbs of bread. You are responsible for the quantity you use. I just coated the plate with both ingredients lightly.
Turn on your broiler and place the dish about two minutes under the broiler. I set my timer for five minutes first, and after two minutes my gut told me to check it. I nearly burned it! Check and see it gets brown.
I left for another minute and that’s what it was. The ingredients have been boiled already. It’s just about making it look beautiful and brown. Sharing food that is lovingly prepared is always fantastic. Cooking also enables you feel accomplished and even provides you bravery! The more cooking you will have, the more courage and trust you will have. Plus, you’re going to have a feeling of happiness. No wonder somebody wrote a book about it, Enjoy!
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