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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken/Turkey Tetrazzini Recipe

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This recipe for Chicken/Turkey Tetrazzini is from Supplement to Linda's Cooking My Way Through Covid19 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c cut-up cooked chicken or turkey
3½ c canned chicken broth or bouillon
1 small onion
1 tbsp salt
16 oz package spaghetti
½ c butter or margarine
½ lb mushrooms,sliced
1 tbsp lemon juice
½ c all-purpose flour
¼ tsp nutmeg
paprika
½ c dry sherry(optional)
1 c half&half
3 oz jar grated Parmesan cheese
Directions:
Directions:
1.Cook spaghetti as label directs;drain;place in greased13"x9"baking dish.
2.Preheat oven to350º.Chop onion in10"skillet over medium heat,in2tbsp hot butter or margarine,cook onion,mushrooms,&lemon juice5minutes.With slotted spoon,place mixture in medium bowl.
3.In same skillet,into hot remaining butter or margarine,stir flour,salt,nutmeg,&½tsp paprika until smooth.Gradually stir in sherry(if using)&chicken broth&cook,stirring,until thickened.Stir in half&half,chicken,mushroom mixture&heat.
4.Spoon chicken mixture over spaghetti.Sprinkle withParmesan cheese&some paprika. Bake20minutes or until hot&bubbly.
This recipe makes a lot but it freezes very nicely.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a lot of work(especially taking the chicken/turkey off the bones)but well worth it. It's my sisterJanet's favorite entree for me to cook for her(i.e. I made it for her when I visited her in9/2014when she broke both her elbows and couldn't cook, etc).
FromGoodHousekeepingCookbook c.1973.

 

 

 

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