Распечатать
E-mail
 |
Ингредиенты
- Recipe for Turkey Tetrazini from Ann Jaindl
- 12 ounces wide Pennsylvania Dutch 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
- 5 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
View Full Recipe at CHEWING THE FAT
