Classic Turkey Tetrazzini

3 tablespoons butter
8 ounces canned sliced mushrooms
1 yellow onion, chopped
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 tablespoon fresh thyme, minced
1/4 cup flour
2 cups chicken broth
1 cup Parmesan cheese, grated
3 tablespoons dry sherry
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked turkey, cubed
12 ounces linguine, cooked al dente, drained
4 cups broccoli florets, cooked tender-crisp
1/2 cup almonds, sliced and toasted

Crumb Topping
1/2 cup bread crumbs
2 tablespoons butter, melted
1/4 cup Parmesan cheese, grated

Directions:
Prepare the topping by combining the bread crumbs, butter and Parmesan cheese. Set aside. Place the butter in a large sauté pan and melt. Add the mushrooms, onion, garlic, nutmeg, thyme, and sauté for 2 minutes. Stir the flour into the mushroom mixture and gradually add the chicken broth, stirring with a whisk. Bring to a boil and cook for 5 minutes, or until thickened. Add the cheese, sherry, lemon juice, salt and pepper and stir again. Remove from the heat. Add the turkey and mix well.

Lightly coat a 9 x 13-inch baking pan with cooking spray. Place one-half of the linguine in the pan. Cover with half of the broccoli and half of the turkey mixture. Repeat the layers. Sprinkle with the bread crumb topping and bake at 450°F for 15 minutes, or until golden brown. Garnish with the toasted almonds to serve.
Serves 8.

Copyright 2010, Pascoe Publishing, Inc.

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