This Easy and Creamy Turkey Tetrazzini Is Pure Comfort
Return skillet to the stovetop (no need to clean it first) and melt 3 another tablespoons butter over medium heat. Add 1/4 cup all-purpose flour and cook, whisking occasionally, for 1 to 2 minutes or until the mixture starts to turn golden brown. Gradually pour in 1 1/2 cups chicken stock, a splash at a time, whisking constantly to prevent lumps from forming. Then whisk in 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1 bay leaf, and bring to a simmer. Once mixture reaches a simmer, reduce heat to medium-low and let cook for 10 minutes, whisking frequently to prevent the bottom from scorching.