Turkey Tetrazzini

Ingredients

• Boar's Head Maple Glazed Honey Coat Cured Turkey Breast

  H-E-B Delicatessen

  6 ⅞ oz or 192g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  8 ⅔ tbspn or 130g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Organic Cremini Mushrooms Packaged

  Baby Bella - Freshdirect

  12 oz or 340g

• Garlic

  Raw

  4 clove or 12g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Chicken Broth, Low Sodium, Organic, Free Range

  Imagine

  ³⁄₁₆ cup or 17g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Grated Parmesan Cheese

  Kroger

  100g

• Cheese Bar, Sharp White Cheddar

  Simple Truth Organic

  56g

• Fettuccine

  Barilla

  8 ⁷⁄₁₆ oz or 236g

Directions

1. Heat the first amount of olive oil in a large pan over medium high heat. Add the shallot and stir to coat. cook for 5 minutes until transparent.
2. reduce heat to medium and add mushrooms. cook until they gave released their moisture and it has evaporated, about 30-40 minutes. stir every few minutes.
3. prepare the pasta as the mushrooms cook.
4. Prepare The Sauce While Mushrooms and pasta Cook. Pulse The Garlic, Yolk, And Second Amount Of Oil In A Food Processor. Slowly Drizzle In The Remaining Oil While Pulsing.
5. add chicken broth in a slow drizzle, then the lemon juice, thyme, parmesan, and cheddar. blend until smooth.
6. Toss the cooked and drained pasta with the oil sauce. add water until creamy. add roast tuekey and mushroom mixture and toss to combine. serve immediately.