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CASSEROLE/TURKEY/Turkey Tetrazzini Recipe

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This recipe for CASSEROLE/TURKEY/Turkey Tetrazzini, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mavis VonTorne
Added: Tuesday, September 16, 2008


8 ounces uncooked spaghetti
1/4 cup margarine or butter
2 cups sliced fresh mushrooms
3 T. flour
2 cups chicken broth
dash of pepper
1/2 cup grated Parmesan cheese
3/4 cup half and half
1 - 3 T. dry sherry
1/4 cup chopped fresh parsley
1 t. salt
1/8 t. nutmeg
3 cups cubed cooked turkey

Cook spaghetti as directed on package; drain. Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium low; add flour; cook and stir until bubbly. Gradually add broth, stirring constantly until mixture boils and thickens. Remove from heat; stir in half and half, sherry, 1/4 cup parsley, salt, nutmeg and pepper. Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixtures into ungreased 13 x 9 inch glass baking dish. Cover with foil; refrigerate at least 8 hours or preferably overnite. Heat oven to 350. Uncover baking dish; sprinkle Parmesan cheese over top. Cover and bake for 45 - 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time.




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