Turkey Tetrazzini
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 10 ounces sliced mushrooms
- 5 tablespoons unsalted butter
- 1⁄4 cup flour
- 1 1⁄3 cups milk
- 2 cups chicken broth
- 1⁄4 cup dry white wine
- 10 ounces spaghetti
- 3 cups of coarsely chopped turkey
- 1 cup cooked peas
- 2⁄3 cup freshly grated parmesan cheese
- 1⁄3 cup fine breadcrumbs
- 1⁄2 large white onion
- 1⁄2 red bell pepper
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
directions
- Saute mushrooms over medium heat until the liquid has evaporated.
- Add the flour and cook over low heat for three minutes.
- Combine milk broth and wine and slowly stir into the mushrooms and bring to a boil.
- Continue stirring and simmer the sauce for five minutes.
- in a separate, pot cook the spaghetti until al dente in salted water.
- In a large bowl combine remaining ingredients except breadcrumbs and 1/3 cup of parmesan cheese.
- Transfer to a 9x13 buttered casserole dish.
- In a small bowl combine bread crumbs , the remaining 1/3 cup of parmesan and salt and pepper to taste.
- Sprinkle the bread crumb mixture over the casserole and drizzle the last table spoon of melted butter over the dish.
- Bake at 375º for 30 to 40 minutes.
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