Turkey Tetrazzini

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January 26, 2017

What to do with leftover turkey?  This casserole is almost as good as the original turkey dinner.

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 8 Servings

Directions

1Melt 2 tablespoons of the butter.

2Mix in flour and gradually blend in the chicken broth, cream, and wine.

3Cook, stirring, for about 3 minutes after mixture starts to simmer.

4Stir in 1/2 cup of the Parmesan cheese.

5Measure out 1 cup of the sauce and blend in remaining cheese.

6Melt the remaining butter in a pan, add mushrooms, and cook quickly, until lightly browned.

7Bring a quantity of salted water to boiling, add noodles and cook until just tender to bite, but not soft; drain.

8Combine the large portion of sauce, mushrooms, hot noodles, and turkey; salt to taste.

9Turn into a large shallow casserole or individual casseroles.

10Spoon the 1 cup of reserved sauce evenly over the surface.

11Bake in a 375 degree oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones.

12Broil top until lightly browned.

Ingredients

6 tablespoons butter

5 tablespoons flour

2 1/2 cups chicken broth

1 1/4 cups half-and-half

1/2 cup white wine

3/4 cup Parmesan cheese

3/4 pound mushrooms, sliced

8 ounces spaghetti

4 cups cooked turkey, slivers

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