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Ingredients

• 5 tablespoons butter
• 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons
• 2 portabella mushroom caps, cut into cubes
• 1 1/2 cups (4 oz.) sliced button mushrooms
• 5 teaspoons salt, plus more to taste
• 1/4 teaspoon nutmeg
• 1 pound medium egg noodles
• 3 tablespoons flour
• 2 cups chicken broth
• 1/2 cup dry sherry
• 1 cup half-and-half
• 1/2 cup parmesan cheese
• 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces
• 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish
• 3/4 cup chopped radicchio leaves

Description

We Took Classic Tetrazzini--a Dish Invented In San Francisco In The Early 1900s To Honor Soprano Luisa Tetrazzini, Who Lived There For A Time--and Punched It Up With Fresh Leeks, Portabella Mushrooms, And Radicchio. Prep And Cook Time: 1 Hour.

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