This Turkey Tetrazzini recipe is perfect for leftover turkey after Thanksgiving. With its creamy sauce, noodles and cheesy top; Turkey Tetrazzini is classic comfort food and great for the whole family.
Heat butter, flour and salt in a stockpot until golden brown to create a roux base.
Then wisk in milk, nutmeg and chicken broth- cook to a boil. Let boil a couple min then turn down to simmer.
In a separate bowl, mix together 4 egg yolks and heavy cream.
Temper the eggs into the roux sauce from above, temper it by adding some of the hot roux sauce-by spoonful, slowly- to the egg mixture and then slowly adding tempered egg mixture back into hot roux sauce.
In a large lasagna pan (like a 10X15) or 2 9X9 (giveaway or freeze one) layer noodles, turkey (and mushrooms if desired) and then pour sauce over and mix to encorporate.