Serves: 8
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
- 1/2 cup whole milk
- 1/2 cup white wine
- 1 cup heavy cream
- 1/4 cup chopped parsley
- Salt and freshly ground
- black pepper to taste
- 1 pound fettuccini, cooked al dente
- 1 pound fresh mushrooms, halved and sautéed until tender
- 3 cups leftover turkey cubes
- 1 cup freshly grated
- Parmesan cheese, divided
- 1 1/2 cups fresh breadcrumbs
- Toasted almonds for garnish
- Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
- Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
- Bake in a preheated 350°F oven until bubbly, about 30 minutes.