Quick Turkey Tetrazzini

Ingredients

• 0.7 cup breadcrumbs fresh
• 3 ounces parmesan cheese finely grated
• 6 tablespoons butter unsalted melted
• 1 teaspoon kosher salt plus more for seasoning
• 1 cup onion chopped
• 1.3 cups mushrooms sliced
• 1.3 cups mushrooms sliced
• 0.8 pound turkey cooked cut into 1-inch cubes ( 2 cups)
• 1 cup peas frozen thawed
• 3.8 cups chicken broth low-sodium homemade canned
• 6 tablespoons flour all-purpose
• 2 teaspoons juice of lemon fresh
• 0.5 teaspoon thyme dried
• 1 serving pepper freshly ground
• 0.5 pound salad leaves curly endive cooked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
2. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes.
3. Remove lid; cook, stirring, 3 minutes more.
4. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer.
5. Whisk until thick, 4 to 5 minutes.
6. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper.
7. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs.
8. Bake until golden and bubbling, 13 to 15 minutes.
9. Serve warm.
10. Mike Krautter