"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater
Added: Saturday, January 20, 2007


2/3 cup butter
1/2 cup flour
1 cup hot milk
1 cup hot chicken bouillon
1/2 tsp salt
1/2 tsp pepper
1/8 tsp ground nutmeg
1/4 cup dry sherry
3/4 cup heavy cream
1 Lb thin spaghetti
1/2 pound mushrooms sliced (button or Crimini)
2 to 3 cups of diced cooked turkey.
1/2 cup grated parmesan or romano cheese

Heat 1/2 cup butter and stir in flour. Combine milk and
bouillon and stir into the flour mixture. Cook, stirring,
until the sauce is smooth and thickened. Blend in the
salt, pepper, nutmeg and sherry. Stir in the cream and
remove mixture from the heat.

Cook and drain the spaghetti.

Saute the mushrooms in 2 Tb butter for about 5 minutes,
or until nicely browned. Mix Half of the sauce with the
spaghetti and mushrooms. Place in a buttered, shallow
baking dish. Make a well in the center of the spaghetti
mixture. Mix remaining sauce with the turkey and place
in the well. Sprinkle with parmesan cheese. Bake in a
preheated 400 F oven for 20 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Jeanne and I made this dish
when we got married in Newfield.




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