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This recipe for TURKEY TETRAZZINI, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, August 4, 2006


1 large turkey thigh, about 2 pounds, or 2 small turkey thighs, about 1 pound each
3/4 c water
1 chicken bouillon cube
8 oz noodles, about 1 quart cooked
1/3 c finely chopped onion
1/4 c butter
1/4 c flour
13 oz can evaporated milk
4 oz can sliced mushrooms
dash of nutmeg
dash of pepper
1/4 c apple juice or apple cider vinegar
1 c grated Swiss cheese
1/2 c sliced almonds, divided
1 c buttered soft bread crumbs

Place turkey thigh in water with 1/2 tsp salt and bouillon cube. Cover tightly and simmer 1 to 1 1/2 hours, until meat is tender. Cool. Remove skin and bone and cut meat into bite-size chunks. Measure cooking liquid, adding water if necessary to make 1 cup.

Cook noodles in boiling salted water as package directs; drain. Meanwhile, prepare sauce. Saute onion lightly in butter. Blend in flour. Slowly stir in milk, 1 c cooking liquid and undrained mushrooms. Cook, stirring, until sauce thickens and bubbles. Stir in 1/2 tsp salt, nutmeg, pepper and cider. Place 1/2 of noodles in ungreased 2 1/2 quart baking dish.

Add 1/2 of turkey, 1/2 of sauce and 1/2 of cheese. Sprinkle with 1/4 c almonds. Repeat layers, topping with bread crumbs. Bake in 350 oven, 20 to 30 minutes, or until hot and lightly browned on top.

Number Of Servings:
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