Turkey Tetrazzini - cooking recipe

Ingredients
    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
    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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