I used to make this until I either lost or threw out the magazine that had the recipe. Luckily, someone on the internet had re-typed it in response to someone’s question about best recipes for the disk. This is my “go-to” recipe for this heavenly creation.
I know this isn’t what you asked for, but I had to share.
This recipe ran in Saveur magazine in 1997. It is a staple in our house. I think we look forward to it more than the bird itself. it is rich delicious and has none of those green vegetable things.
“This creamy noodle dish, named for Italian coloratura Luisa Tetrazzini (1871-1940), is said to have originated in San Francisco. Whether it was first made with turkey or with chicken is debated, however. This is Anne Jaindl’s recipe.
1/2 pound wide egg noodles (like pappardelle, the name, appropriately, derives from the verb “pappare,” to gobble up.)
8 tablespoons butter (plus more for baking dish)
1/2 pound white mushrooms, sliced
6 tablespoons flour
salt, freshly ground pepper
3 cups turkey stock, warmed
1-1/3 cups heavy cream
1/3 cup dry sherry
1/4 teaspoon freshly ground nutmeg
3 cups coarsely chopped cooked turkey
1/4 cup freshly grated Parmigiano-Reggiano cheese
- Bring a large pot of salted water to a boil. Add noodles and cook until just tender. Drain and set aside
- Preheat oven to 375℉. Melt 2 tbs. butter in a large skillet over medium high heat. Add mushrooms and saute until lightly browned, 3-5 minutes. Add turkey and remove from pan, set aside.
- Melt remaining 6 tbs. better in same skillet over medium low heat. Sprinkle with flour, season with salt and pepper and cook, stirring, for 2 minutes. Then gradually add stock, whisking constantly. Increase heat to medium and simmer until sauce thickens, about 7 minutes. Add cream, sherry and nutmeg, adjust seasoning with salt and pepper.
- Place noodles in a lightly buttered medium baking dish (about 9” X 12”). Spoon turkey and mushrooms over noodles, top with sauce and sprinkle with cheese. Bake in oven until sauce is bubbly, about 30 minutes. Heat broiler and brown for 3-5 minutes. Serve warm.”