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Fettuccine With Ham & Turkey

Fettuccine With Ham & Turkey recipe image
This comforting fettuccine dish combines savory ham and turkey with earthy mushrooms in a velvety cream sauce. The buttery noodles are tossed with a thickened half-and-half base, creating a luxurious texture that is both indulgent and simple to prepare. It is perfect for feeding a crowd or enjoying a satisfying meal after a long day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1136.0
Description
This comforting fettuccine dish combines savory ham and turkey with earthy mushrooms in a velvety cream sauce. The buttery noodles are tossed with a thickened half-and-half base, creating a luxurious texture that is both indulgent and simple to prepare. It is perfect for feeding a crowd or enjoying a satisfying meal after a long day.
Ingredients
  • 12 ounce Fettuccine noodles
  • 1/2 cup Unsalted butter
  • 8 lg Mushrooms; sliced
  • 1/2 cup Chopped cooked ham
  • 1/2 cup Chopped cooked turkey breast
  • 1 teaspoon Chicken stock base
  • 2 1/2 cup Half and half
  • 1 tablespoon Flour
  • 3/4 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1/2 cup Grated Parmesan cheese
Directions
  1. 1
    Cook fettuccine in 4 quarts boiling salted water for about 7 minutes or until al dente.
  2. 2
    Drain pasta and return it to the pan.
  3. 3
    Add 1/4 cup butter to the hot pasta and toss until the butter is melted and coats the noodles.
  4. 4
    Meanwhile, melt the remaining 1/4 cup butter in a skillet over medium heat.
  5. 5
    Add sliced mushrooms to the skillet and sauté lightly until softened.
  6. 6
    Add chopped ham and turkey to the skillet with the mushrooms and sauté for 5 minutes to heat through.
  7. 7
    In a separate saucepan, combine chicken stock base, 1/2 cup half and half, and flour.
  8. 8
    Cook the sauce mixture, stirring constantly, until it comes to a boil and thickens.
  9. 9
    Stir in the remaining 2 cups half and half, salt, and white pepper.
  10. 10
    Continue cooking the sauce, stirring, until it returns to a boil and is smooth.
  11. 11
    Add the mushroom and meat mixture to the sauce and stir until well combined.
  12. 12
    Pour the sauce over the prepared fettuccine and toss gently to coat evenly.
  13. 13
    Add grated Parmesan cheese to the pasta and toss again until melted and incorporated.
  14. 14
    Serve immediately, sprinkling each serving with chopped parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1136.0kcal
% Daily Value *
Total Fat 81.3g126%
Saturated Fat 41.1g206%
Cholesterol 260.6mg87%
Sodium 6263.6mg261%
Total Carbohydrate 64.3g22%
Dietary Fiber 5.5g22%
Sugars 10.3g
Protein 52.7g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure your chicken stock base is fully dissolved in the liquid before heating to avoid lumps in the sauce.

You can substitute leftover roasted chicken for the turkey if preferred.

For a richer flavor, use heavy cream instead of half and half, but reduce the quantity slightly to prevent curdling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk if the sauce thickens too much.

Keywords: fettuccine, ham, turkey, mushrooms, cream sauce, pasta, dinner, italian, easy, comfort food, family meal, quick, parmesan, butter, savory
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-ham-turkey/