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Turkey tetrazzini

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Ingredients/Components

flour - 4 Tbsp
heavy cream - 1 c
ground nutmeg - 1/8 tsp
grated Parmesan cheese - 3/4 c
olive oil - 2 Tbsp
sherry - 2 Tbsp
vermicelli, cooked - 1/2 lb
cubed cooked turkey or chicken - 3 c
fresh mushrooms, cleaned and sliced - 1/2 lb
butter or magarine - 6 Tbsp
chicken broth I use College Inn - 2 c
Italian style bread crumbs or more if you like - 1/4 c

How to make turkey tetrazzini:

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° for 30 minutes. Makes 6 servings.

Recipe categories: Main dish, Casseroles, Turkey.

Rating:

3.9

Average rating: 3.9, total votes: 7

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