"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Turkey Tetrazzini Recipe

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

Sandra Dill


½ cup butter
½ cup flour
3 cups chicken broth
½ cup sherry
½ cup heavy cream
12 oz mushrooms-sliced thin
½ cup Parmesan cheese
2 Tbsp olive oil
2 cloves garlic - minced
1 cup scallions – sliced
¼ cup fresh parsley - chopped
½ tsp oregano
12 oz spaghetti
2 cups cooked turkey
salt and black pepper to taste

Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2 minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook, stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring until melted. Remove from heat and set aside. Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and mushrooms and sauté until mushrooms are brown. Remove from heat. Cook spaghetti according to package directions until al dente. Drain well. Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste. Pour into greased casserole and sprinkle with remaining cheese. Bake at 375 degrees for 15 minutes, or until bubbly.

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