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Turkey Tetrazzini Recipe

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

Contributor:  
Contributor:  
Joan and Warren Brown

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, 1/2 c. flour, 1 1/2 tsp. salt, dash of nutmeg, dash of curry powder, dash of cayenne, 2 c. milk, 1 -10 3/4 oz. can of chicken broth, 2 egg yolks, 1/2 c. half and half, 1/4 c, dry sherry, 8ozs. thin spaghetti or fettuccine, 4 c. diced, cooked turkey, 1 c. sliced mushrooms,sauteed,
2 c. (8ozs.) shredded cheddar cheese.

Directions:
Directions:
Melt butter; blend in flour and seasonings, Gradually add milk and broth, stirring constantly until slightly thickened, Beat egg yolks with half and half. Stir small amount of hot sauce into egg yolks; return to hot mixture, Cook 5 minutes over low heat, stirring constantly, Do not boil. Remove from heat; stir in sherry.
Cook spaghetti/fettuccine; drain, Combine with 2 c. sauce, Add turkey and mushrooms to remaining sauce. Place spaghetti/fettuccine in greased 13x9 in. baking dish. cover with turkey sauce; sprinkle with cheese. Bake at 350, 15-30 minutes

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour prep, 30 min, cooking
Personal Notes:
Personal Notes:
Can make ahead of time and freeze

 

 

 

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