Leftover Thanksgiving gobbler
makes this dish a hit! If this creamy and delicious casserole
isn't already a tradition in your family for using up leftover
cooked turkey, it soon will be!
Turkey
Tetrazzini
- 3/4 pound spaghetti, cooked
according to package directions
- 6 tablespoons butter
- 8 ounces fresh mushrooms,
sliced
- 3 to 4 cups cooked turkey,
cubed
- 3 tablespoons all-purpose
flour
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup sherry
- Freshly grated nutmeg
to taste
- Salt and freshly ground
black pepper
- 1/2 cup freshly grated
Parmesan
- Prepare spaghetti and
place in large bowl. Grease a 13 x 9 x 2-inch baking pan; set
aside.
- Meanwhile, in a large
saucepan melt 2 tablespoons butter over medium heat and cook
the mushrooms, stirring,
until they are softened; transfer to bowl with the cooked spaghetti.
- In the saucepan, melt
the remaining 4 tablespoons butter over medium heat, add the
flour and cook, stirring,
2 minutes. Stir in the chicken broth, cream and sherry. Bring
the sauce to a boil,
stirring, and simmer for 5 minutes. Remove from heat and add
the turkey; season with
nutmeg, salt and pepper.
- Stir the sauce into the
mushroom/spaghetti mixture and transfer to the prepared baking
pan. Sprinkle with the Parmesan
and bake in the middle of a preheated 350°F
(175°C) oven
for 25 to 30 minutes or until
it golden brown.
Serves 6.
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