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Turkey Tettrazzini Recipe

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This recipe for Turkey Tettrazzini, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Ryan Family
Added: Sunday, October 23, 2005


3 - 4 cups cooked turkey (or chicken)
1 lb fresh linguini
1/2 lb sliced baby portobella mushrooms
4 tbs. butter
1/2 cup flour
1/4 tsp. each of cayenne pepper, curry powder, ground nutmeg
2 cups milk
1 14oz. can chicken broth
1/2 cup half and half
1 egg yolk
1/2 cup dry white wine (optional)
Buttered bread crumbs, corn flake crumbs or shredded cheese for topping

Melt butter in large saucepan; whisk in seasonings and flour. Whisk in milk and broth, stirring constantly until slightly thickened. Measure out half and half and beat in egg yolk. Slowly add to sauce mixture. Cook five minutes over medium heat -- do not boil. Remove from heat and add wine.

Cook linguini according to directions. Sautee mushrooms. Spray 9x13 baking dish with non-stick spray. Add cooked turkey and sauteed mushrooms to sauce. Drain lingiuni and add to sauce. Mix well. Pour into baking dish and bake at 350 for 15 minutes. Sprinkle buttered breadcrumbs or buttered corn flake crumbs or 2 cups shredded sharp cheddar on top of noodles. Return to oven and bake for another 10 - 15 minutes.




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