TURKEY PLESHETTINI
johnpleshettemealoftheweek.com
POST-THANKSGIVING MY MOTHER ALWAYS MADE TURKEY TETRAZZINI, A NOODLE CASSEROLE CREATED AROUND 1909 BY ERNEST ARBOGAST, CHEF AT THE PALACE HOTEL IN SAN
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at johnpleshettemealoftheweek.com.
Ingredients
- 3 cups LEFT-OVER TURKEY
- 1 BROWN ONION
- 1 SMALL FENNEL BULB OR 4 CELERY STALKS
- 4 SCALLIONS
- 2 cups TURKEY OR CHICKEN STOCK
- 1 cup CREME FRAÎCHE
- 1 cup FONTINA OR RACLETTE
- PARMESAN CHEESE
- BREADCRUMBS
- FRESH CHIVES AND/OR TARRAGON AND PARSLEY
- ½ lb EGG NOODLES
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