GROUND TURKEY TETRAZZINI

Ground Turkey Tetrazzini image

Provided by Pesto lover

Categories Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup dried porcini mushrooms
2 tablespoons olive oil
1 1/4 lbs ground turkey
2 teaspoons flour
1 medium onion, chopped very finely
3 garlic cloves, minced
10 fresh mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon sweet paprika
1 cup Chardonnay wine
2 cups heavy whipping cream
1 cup shredded parmesan cheese
1 lb wide egg noodles

Steps:

1. Put the dried porcini mushrooms in 1/2 cup boiling water to soak for 20 minutes. Slice them and reserve the soaking liquid.
2. Process the onion and garlic in food processor until finely chopped.
3. Cook the pasta. Drain and set aside. Preheat oven to 325.
4. Brown the ground turkey in a saute pan with the olive oil. Add the flour and mix in well. Add the onion/garlic mixture and continue cooking for about 8 minutes, until onion is translucent.
5. Add the fresh and the soaked dried mushrooms, with the soaking liquid, and the thyme, salt, pepper, paprika, and wine. Continue cooking until the mushrooms are cooked through.
6. Add the cream and 1/2 cup of parmesan. Mix turkey mixture with the cooked pasta.
7. Spray a 9x13 baking pan with cooking spray. Pour the turkey-pasta mixture into the baking pan and top with remaining parmesan cheese. I usually end up using about a cup of cheese on top because we like things extra cheesy.
8. Bake at 325 for about 15 minutes, or until cheese melts on top. You may want to cover it with foil so that the noodles don't get crispy. Stir and serve.

Nutrition Facts : Calories 654.1, Fat 37.5, SaturatedFat 18.6, Cholesterol 196.4, Sodium 586.6, Carbohydrate 46.9, Fiber 2.5, Sugar 2.5, Protein 27.5