Turkey Tetrazzini - cooking recipe
Ingredients
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6 Tbsp. butter or magarine
2 Tbsp. olive oil
1/2 lb. fresh mushrooms, cleaned and sliced
4 Tbsp. flour
2 c. chicken broth (I use College Inn)
1 c. heavy cream
2 Tbsp. sherry
3/4 c. grated Parmesan cheese
1/8 tsp. ground nutmeg
3 c. cubed cooked turkey or chicken
1/2 lb. vermicelli, cooked
1/4 c. Italian style bread crumbs or more if you like
Preparation
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Heat 4 tablespoons butter or margarine and oil in heavy, large saucepan.
Add mushrooms; saute 5 minutes.
Remove mushrooms with slotted spoon; reserve.
Add flour to pan juices; stir to form roux.
Cook until bubbly.
Slowly add broth; cook until thickened. Remove from heat.
Add cream, sherry, Parmesan cheese and nutmeg; stir until cheese melts.
Add turkey and mushrooms.
Stir well. Combine with cooked spaghetti.
Turn into greased 13 x 9-inch pan or 3-quart baking dish.
Melt remaining 2 tablespoons butter and toss with bread crumbs.
Sprinkle over casserole.
Bake at 375\u00b0 for 30 minutes.
Makes 6 servings.
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