Turkey Tetrazzini
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 8 ounces spaghetti (1 package)
- 1 lb turkey breast, cut into cubes
- 2 tablespoons oil
- 2 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon garlic, finely chopped
- 1 tablespoon instant chicken bouillon granules
- 1 tablespoon lemon juice
- 2 cups mineral water, carbonated. (or use plain soda water)
- 2 cups milk
- 1⁄3 cup parmesan cheese, finely grated
- 1 bunch parsley, chopped
- 8 ounces sliced mushrooms
- 1⁄4 cup cheddar cheese, finely grated
- salt and pepper
directions
- Boil the spaghetti according to package directions until it al dente. Drain and set aside.
- While the spaghetti is cooking, place the oil and 1 teaspoons of the butter into a wok. Heat up the wok on the highest stovetop setting. Brown the turkey in small portions, removing each portion as it is just done and place into a bowl. Sprinkle with salt and pepper to taste.
- When you have finished browning the turkey, begin to make the sauce.
- Melt the rest of the butter in the wok and brown the garlic using your stove's highest setting.
- Using a whisk, stir in the flour, cook until the color becomes a light golden color.
- Continue stirring with the whisk, add the carbonated water. Blend thoroughly.
- Add the milk. Stir until blended. Let it come to a boil until thickened.
- Now add the parmesan, the sliced mushrooms, the broth granules, the lemon juice and the parsley.
- Add the turkey cubes and the spaghetti. Mix thoroughly.
- Sprinkle the cheddar cheese over the mixtures.
- Place the wok in the oven. Cook at 385°F for about 10 minutes until the cheddar cheese takes on a golden color.
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RECIPE SUBMITTED BY
I am an illustrator (Parsons School of Design alumni) living, illustrating and designing in Germany, creating unique visuals for my clients. I believe in the American Way of doing things—hands on, with an open ear, a good heart and guaranteeing delivery of a product that pleases my clients.