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Turkey Tetrazzini Recipe

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

Contributor:  
Contributor:  
Kim Van Slembrouck - daughter of Chuck & Terri Wilkins

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. mushrooms - sliced
6 tbsp. butter
1/2 lb. thin spaghetti
2 tbsp. flour
2 c. hot chicken or leftover turkey stock
1 c. heavy cream
3 tbsp. dry sherry
1/4 tsp. freshly grated nutmeg
Salt and freshly ground pepper
2 c. cooked turkey, cut into strips
1/2 c. grated parmesan cheese

Directions:
Directions:
1. SautÚ the mushrooms in 3 tbsp. of butter in a skillet until golden; reserve.
2. Cook spaghetti in boiling salted water just until tender. Rinse under cold water; drain.
3. Heat oven to 350║. Melt the remaining butter in a saucepan over medium heat. Stir in the flour; cook, stirring constantly, 2 minutes. Gradually add the hot stock; cook, until smooth.
4. Add the cream and sherry; cook over low heat until thick, about 8 minutes. Add nutmeg and salt and pepper to taste.
5. Combine the sauce with the spaghetti in a large saucepan. Toss over low heat 2 minutes. Add the turkey and reserved mushrooms, mix well.
6. Transfer the turkey mixture to a buttered ovenproof casserole. Spoon parmesan cheese over the top. Bake until golden brown, about 20 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Tetrazzini - as good as this recipe is - is just one more excuse to roast a large bird for the holidays. This dish freezes extremely well too.

 

 

 

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