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Turkey Tetrazzini Recipe

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

Tricie Buske
Added: Friday, August 20, 2010


6 Tablespoons butter/margarine
6 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup whipping cream
1 package (1 pound) linguine, cooked & drained
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 oz) diced pimientos, drained
1/4 cup chopped fresh parsley
4-5 drops hot pepper sauce/Tabasco
1/3 cup grated Parmesan cheese
Toasted slivered almonds

In a saucepan over medium heat, melt the butter. Add the flour, salt, pepper & cayenne; stir until smooth. Gradually add the broth; bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat, stir in the cream.

Mix 2 cups sauce with cooked linguine; pour into a greased 13x9x2 inch baking dish. Make a well in the center of the noodles leaving about a 6x4" space.

To the remaining sauce, add the turkey, mushrooms, pimientos, parsley & hot pepper sauce; mix well. Pour into the center of the dish. Sprinkle with Parmesan cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake 20-30 minutes more or until bubbly & heated through.

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Personal Notes:
Personal Notes:
As we were talking about how you can make recipes healthier, this is the one that we all laughed about, saying, if you have to use skim milk, just forget about it!




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