CREAMY TURKEY TETRAZZINI
¼ cup unsalted butter plus 1 tablespoon for casserole dish
2 cups mushrooms, sliced
3 tablespoons all-purpose flour
1 cup hot milk
1 cup turkey stock, broth or chicken broth, hot
¼ cup heavy cream, room temperature
1 tablespoon fresh parsley, shredded
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground pepper
3 cups cooked turkey
1 ib. spaghetti, cooked slightly less than al dente and drained
¾ cup shredded Parmesan cheese
¼ cup panko crumbs
Additional parsley for garnish
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.