Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

1 lb. dry spaghetti
4 cups cooked chicken or turkey, diced
1 lb. fresh mushrooms
6 tbsps. flour
2 cups chicken or turkey broth
4 ozs. canned pimento
1/4 tsp. black pepper
2 tbsps. sherry (optional)
1 1/2 tsps. salt
8 tbsps. butter
1 cup of milk
1 bunch of scallions
1 cup Parmesan cheese, grated freshly

Oven should be preheated to around 375′ F. Oil a 9×13-inch pan for baking or casserole dish then set this aside. Mix together a tsp. of salt and 4 qts. of water into a big pot.

Bring the pot to a boil on high flame then add in spaghetti. Spaghetti should cooked until almost tender and drain it well. In the meantime, melt the 6 tbsps. of butter into a saucepan on medium flame.

To the saucepan, add in flour then continue stirring it to blend well. Add in the broth and whisk or stir often to make sure that no lumps form. When mixture thickens, add in sherry, remainder of the salt, pepper, 3/4 cup of cheese and the milk then cook for 1 min. or more just to thoroughly heat it.

Take it out of the heat then set the sauce aside. Take out the green leaves and the roots of onions & mince them up. Mushrooms should be sliced as well.

On a skillet, melt 2 tbsps. of butter then add in the onions then cook it for a minute on medium flame. Next, increase the heat to around high then add in mushrooms.

Continuously stir mushrooms for 3 mins. until they glisten then add mushrooms into the sauce.

Mix together turkey, pimento, sauce and the cooked spaghetti then spread this out in the prepared baking pan and finish with a sprinkling of the remainder of the cheese. Bake in the oven for about 20 mins. until the dish is thoroughly heated and bubbles up.

Makes 8 servings