"Hunger is the best sauce in the world."--Cervantes

Turkey & Chicken Tetrazzini Recipe

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

Stacey Rathmann
Added: Thursday, October 1, 2009


2 tablespoons olive oil
1 small onion, diced (about 1/4 cup)
3 cups sliced mushrooms (about 8 ounces)
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons butter
4 tablespoons all-purpose flour
2/3 cup half and half or heavy cream
1 3/4 cup Swanson Chicken Stock
tablespoons dry sherry
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
2 cups each cubed cooked turkey and chicken
1 medium carrot, sliced and cooked (about 1/2 cup)
1/2 cup frozen peas
1/2 of a 16 ounce package vermicelli pasta, broken, cooked and drained (about 4 cups)
1/4 c up grated Parmesan cheese

Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms and celery and cook until the vegetables are tender. Remove the skillet from the heat.

Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and stock. Cook and stir until the mixture boils and thickens. Stir in the sherry, thyme, parsley and garlic powder.

Stir in turkey, chicken, onion mixture, carrots, peas, vermicelli and Parmesan in the skillet with the sauce.

Broil 4 inches from the heat until the mixture is hot and bubbling and the top is golden.




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