Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Robin’s Turkey Tetrazzini
I wait all year long for the dishes I make with leftover turkey. My family favorite is the Turkey Tetrazzini and I have used this recipe many times, substituting homemade turkey stock for chicken broth, and using mushrooms from the market. Pro tip: spread leftover stuffing (dressing) on top instead of breadcrumbs. Yum!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1/2 pound mushrooms, sliced
- 1/4 cup dry sherry
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 2 cups grated Parmesan cheese, in all
- 4 cups chopped cooked turkey
- 1 (16-ounce) package spaghetti, cooked to al dente, drained
- 1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350˚ F . Lightly grease a 9-X-13-inch baking dish.
Add olive oil to a large saucepan set over medium-high heat. Add onions; saute until translucent. Add mushrooms; cook until golden. Turn heat to high; de-glaze pan with sherry. Scrape from pan; set aside. Add butter to a pan over medium heat; melt. Add flour; stir until blended. Add chicken broth and milk. Cook and stir until mixture comes to a boil. Add reserved mushroom mixture and 1 1/2 cups Parmesan cheese; combine thoroughly, stirring until cheese is just melted. Remove from heat. Add turkey and spaghetti to the mixture; combine thoroughly. Pour into baking dish.
Combine remaining Parmesan cheese and bread crumbs. Scatter mixture evenly over casserole. Bake until the surface is light golden, about 20 minutes.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.