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Turkey Tetrazinni Recipe

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

Contributor:  
Contributor:  
Jayne Chapman
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. spaghetti, cooked al dente
3 c. turkey breats (about 1 1/2 lbs.), cooked and cubed (may also use chicken)
4 oz. butter
1 qt. milk
1/2 cup sherry cooking wine
1/4 - 1/2 tsp. cayenne pepper
1 1/2 c. grated parmesan cheese
1 lb. mushrooms, sliced
salt and pepper to taste
4-6 oz. flour

Directions:
Directions:
Melt butter and add flour to make a roux. Cook 3-5 minutes. Add milk and cook, stirring until smooth and thickened. Add sherry and cook. If it gets too thick, thin with chicken broth. Season with cayenne, salt and pepper. Cook 10 minutes. Add 1 cup parmesan and all mushrooms. Add turkey (or chicken) and heat through.
Assemble: Add cooked spaghetti to the bottom of a casserole dish. Top with cream turkey mixture, then top with remaining parmesan cheese. Bake at 350 degrees for 25 to 40 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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