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Turkey Tetrazzini Recipe

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

Contributor:  
Contributor:  
Sharon Lynch

Category:
Category:

Ingredients:  
Ingredients:  
3 c diced cooked turkey
½ c canned mushrooms, drained (stems and pieces)
1/2 c thinly sliced onion
¼ c butter or margarine
¼ c flour
2 c turkey broth or chicken bouillon
1 c light cream
1 tsp salt
¼ tsp pepper
½ tsp poultry seasoning
8 oz pack of spaghetti, cooked and drained
½ c grated parmesan or sharp cheddar cheese

Directions:
Directions:
Sauté onions in butter or margarine until soft but not brown. Stir in flour; then add broth and cream. Add seasonings and cook stirring constantly until mixture thickens. Add mushrooms. Meanwhile cook spaghetti in salted water until barely tender. Drain. In a well buttered 2 quart casserole, Arrange alternate layers of spaghetti, turkey and sauce, having sauce on top. Sprinkle cheese over top of sauce and bake in preheated 400 deg. oven for about 20 minutes or until mixture is piping hot.

Personal Notes:
Personal Notes:
Vera Ault’s recipe

 

 

 

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