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Truffle Turkey Tetrazzini
Ingredients
2
cups
turkey
,
cooked and cut into bite-size pieces (or chicken)
1
lb
of bucatini
1
lb
cremini mushrooms
,
sliced
1
onion
,
diced
3
sprigs
,
thyme, chopped
3
cloves
of garlic
,
minced
2
tablespoons
unsalted butter
1
recipe of Bechamel Sauce
,
see here
truffle salt
salt
pepper
Instructions
Preheat oven to 375 F.
Grease a baking dish with butter and set aside.
Add 2 tablespoons of butter to a skillet.
Add mushrooms and cook until the liquid from the mushrooms evaporates.
Add onion and sauté until it's translucent.
Add thyme and garlic. Season with salt and pepper to taste.
Add truffle salt to the béchamel sauce to taste.
Boil pasta in heavily salted water. Drain and add back to the pot.
Add the béchamel sauce to the pasta and stir to coat.
Incorporate the turkey and mushrooms. If desired, add additional truffle salt as needed to taste.
Add the mixture to the baking dish.
Top with remaining butter and bake for 20 minutes or until golden brown.