Whatcha' Cookin' Wednesday - Turkey Tetrazzini

All of us were felled by a terrible 36-hour or so stomach bug on Thanksgiving Day but wonderful Danger Dad managed to get a brined turkey perfectly cooked as soon as we were on the upswing of recovery. Needless to say we didn't have our usual appetites but we were thankful that we had lots of leftovers. Especially after I discovered this recipe, which I modified from Family Circle Magazine. This one is a real keeper. I made two large pans. I might make another one tomorrow. I am officially addicited. It's GOOD.

TURKEY TETRAZZINI

1 Tsp. olive oil
10 oz. white mushrooms, chopped
1 small onion, chopped
1/2 tsp. *each* of salt and black pepper
2 Tbsp. flour (I use unbleached organic white)
6 oz. of egg noodles
14-15 oz. of low-sodium turkey stock (you can also use low-sodium chicken stock or broth)
3/4 cup of milk (I use whole milk, you can also use light cream for a heavier casserole)
10 oz. of turkey, chopped (white, dark, whatever)
10 oz. (1 package) of frozen peas
2 cups of water
1 cup of swiss cheese, small cubes
1 cup of parmesan cheese

Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 tsp. each of salt and pepper. Cook, stirring every 7 minutes or until tender.

Stir in flour and cook one minute. Remove mushroom mixture from pot and set aside.

Return pot to stove on medium-high heat and add noodles, broth and milk and water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

Stir in mushroom mixture, turkey and peas. Stir in swiss cheese. Add remaining 1/4 salt and pepper to taste. (You may not need it...)

Pour entire mixture into lightly greased 9 x 11 pan and sprinkle parmesan cheese evenly over top.

Bake at 375 for 30-40 minutes or until bubbly and parmesan cheese is browned.