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TURKEY TETRAZZINI Recipe

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This recipe for TURKEY TETRAZZINI is from Edna's Clippings, 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:  
1 large turkey thigh, about 2 pounds, or 2 small turkey thighs, about 1 pound each
3/4 c water
salt
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
Directions:
Directions:
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 350º oven, 20 to 30 minutes, or until hot and lightly browned on top.
Number Of Servings:
Number Of Servings:
6

 

 

 

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