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Turkey Tetrazzini

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  Linguine/Spaghetti 8 Ounce (1 Package)
  Butter/Margarine 1
  Onion 1 Small, diced
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 3⁄4 Cup (44 tbs)
  Sliced mushrooms 2 1⁄2 Ounce (1 Jar)
  Chicken flavor bouillon cube/Envelope 1
  Salt 1⁄2 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  White bread slice 4
  Cubed cooked turkey 2 Cup (32 tbs)

1. In 6-quart saucepot, cook linguine as label directs; drain. Return linguine to saucepot; keep warm.
2. Meanwhile, in 2-quart saucepan over medium heat, in 3 tablespoons hot butter or margarine, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk, mushrooms with their liquid, bouillon, salt, and pepper; cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in Parmesan cheese.
3. Tear bread into small pieces to make about 2 cups coarse bread crumbs. In small saucepan over low heat, melt 3 tablespoons butter or margarine; remove saucepan from heat; stir in bread crumbs and set aside.
4. Preheat oven to 350°F. To linguine in saucepot, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into 12" by 8" baking dish; top with bread crumbs. Bake about 20 minutes or until heated through.

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