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Today we're shipping orders for in-stock items placed October 13. Our Hampton showroom is temporarily closed. Despite high order volume, our amazing shipping team is rapidly reducing processing times—we’ve recently added 17 new team members! We greatly appreciate your business and we’re doing our very best to serve you, as Jim C. of California tells. A word to the wise: Because resupply of many product lines remains daunting, and processing times may grow again in coming weeks, there’s never been a year like this to do your Christmas shopping and other year-end buying very early!

Turkey Tetrazzini
Posted: April 30, 2019
Source: Keystone Meats Recipes
Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck.

Ingredients:

  • 1 can (28 oz.) Keystone Turkey, shredded
  • 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups water
  • 2 tbsp. flour
  • 1/4 cup butter
  • 3/4 cup half and half
  • 3 tbsp. sherry, optional
  • 1 tbsp. chopped fresh parsley (plus extra for garnish)
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • Dash fresh black pepper
  • 8 oz. penne pasta
  • 4 1/2 oz. sliced mushrooms
  • 1/2 cup of grated Romano

Directions:

  1. 1. Preheat your oven to 350º F.
  2. 2. Cook the pasta as per the package directions. Drain and set aside.
  3. 3. In a Dutch oven, melt your butter. Stir in the flour to make a roux, then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
  4. 4. Remove it from the heat and stir in the half and half, sherry, parsley, salt, nutmeg and pepper.
  5. 5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
  6. 6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
  7. 7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!

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Turkey Tetrazzini

Source: Keystone Meats Recipes

Description

"Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck."

Ingredients

  • 1 can (28 oz.) Keystone Turkey, shredded
  • 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups water
  • 2 tbsp. flour
  • 1/4 cup butter
  • 3/4 cup half and half
  • 3 tbsp. sherry, optional
  • 1 tbsp. chopped fresh parsley (plus extra for garnish)
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • Dash fresh black pepper
  • 8 oz. penne pasta
  • 4 1/2 oz. sliced mushrooms
  • 1/2 cup of grated Romano

Directions

  1. 1. Preheat your oven to 350º F.
  2. 2. Cook the pasta as per the package directions. Drain and set aside.
  3. 3. In a Dutch oven, melt your butter. Stir in the flour to make a roux, then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
  4. 4. Remove it from the heat and stir in the half and half, sherry, parsley, salt, nutmeg and pepper.
  5. 5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
  6. 6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
  7. 7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!
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