No-Bake Turkey Tetrazzini

Name: No-Bake Turkey Tetrazzini
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8
Ingredients: 2 tablespoons vegetable oil; 1 shallot, chopped; 1 garlic clove, minced; 1 pound mushrooms, sliced; 3 tablespoons chopped parsley; 2 tablespoons thyme leaves; 2 bay leaves; Salt and pepper to taste; 2 cups low sodium chicken broth; 4 tablespoons butter; ¼ cup flour; 1 cup milk; 4 pounds cooked turkey breast, chunks or tenders; 1 11 oz. package cooked GRANDMA’S FROZEN SPAGHETTI EGG NOODLES; 3-4 Tablespoons fresh Parsley, chopped

Servings

Prep Time

35 minutes

Cook Time

1 hours

Ingredients

2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper to taste
2 cups low sodium chicken broth
4 tablespoons butter
¼ cup flour
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 11 oz. package cooked GRANDMA’S FROZEN SPAGHETTI EGG NOODLES
3-4 Tablespoons fresh Parsley, chopped

Directions

Coat a skillet with oil and put over medium heat.
Add shallot and garlic, cook, stirring, until translucent, about 3 minutes.
Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl and set aside.
Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes.
Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add milk, reserved mushrooms, and turkey. Cook and stir until heated through – do not let boil.
Fold in the cooked noodles and parsley. Mix to combine. Serve and ENJOY!