Company Turkey Tetrazzini
|Mushrooms||8 Ounce, sliced|
|Green onions||4 , finely chopped|
|Dried basil||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Turkey stock/Chicken stock||2 Cup (32 tbs)|
|35% whipping cream/10% light cream||1⁄2 Cup (8 tbs)|
|Medium dry sherry||1⁄4 Cup (4 tbs)|
|Cubed cooked turkey/Chicken||2 Cup (32 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Broad egg noodles||8 Ounce|
In a large saucepan, melt butter over medium-high heat. Add mushrooms, green onions and basil; cook for 4 minutes or until softened. In a bowl, blend flour with 1/3 cup (75 mL) of the stock to make a smooth paste; stir in remaining stock.
Pour into saucepan bring to a boil, stirring, until thickened. Add cream, sherry and turkey; cook over medium heat for 2 to 3 minutes or until heated through.
Remove from heat.
Stir in half the Parmesan cheese; season with salt and