June 4th, 2008
Turkey Tetrazzini
Last night I had Andy make Turkey Tetrazzini. According the recipe, you should make this when you have left over turkey (like at Thanksgiving.) But I wanted to try it now, so we bought some ground turkey. It worked out pretty well, probably not as good for us if it would have been real turkey.
Ingredients
3 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1/2 cup shredded Parmesan Cheese, divided
2 tablespoons dry sherry (optional)
1/2 teaspoon salt
12 ounces cooked spaghetti drained
2 cups diced, cooked turkey
8 oz mushrooms
1/3 cup crumb style stuffing mix
1 tablespoon butter, melted.
1. Preheat oven to 350. Grease a 13 x9 inch baking dish.
2. Melt 3 TBSP butter in medium saucepan over medium heat. Add flour; cook stirring constantly for about 30 seconds. Add chicken broth, and milk, cook stirring constantly, until mixture comes to a boil. (We are going to try a cream of mushroom soup next time to see how it will turn out) Reduce heat to low;simmer 1 minute. Stir in 1/4 cup Parmesan, sherry and salt.
3. Combine pasta, turkey, mushrooms and sauce in large bowl, mix well. Spoon into baking dish.
4. Combine stuffing mix, remaining Parmesan and melted butter in separate bowl. Sprinkle over pasta mixture in pan. Bake until top is browned and mixture is bubbly all over-30-45 minutes.
Really simple and very delicious. See picture below:
