Turkey Tetrazzini
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 10 ounces mushrooms, sliced thin (about 4 cups)
- 5 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 1 3⁄4 cups milk
- 2 cups chicken broth
- 1⁄4 cup dry white wine
- 10 ounces spaghetti
- 3 cups coarsely chopped cooked turkey, including cooked giblets if desired
- 1 cup cooked peas
- 2⁄3 cup freshly grated parmesan cheese
- 1⁄3 cup fine fresh breadcrumb
directions
- In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated,
- Stir in the flour, and cook the mixture over low heat, stirring for 3 minutes.
- Add in a stream, the milk, the broth and the wine, stirring , bring the mixture to a boil, stirring and simmer the sauce for 5 minutes.
- In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
- n a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste,.
- Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole.
- In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste,
- Sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
- The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.
- Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
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RECIPE SUBMITTED BY
I'm a mother of two great kids, Kitty & Matthew. and trying to catch up for the lost time that I didn't make cookies and cakes for the kids ( or even a decent meal for my husband of 15 years Doug) while I in school studying to be a Nurse Practitioner. My 2008 New Years Resolution is to make dinner at least 3 times a week (no more yuckky take out..Be gone McDonalds!) .