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Easy Turkey Tetrazzini

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Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs), divided
  Fresh mushrooms 1⁄2 Pound, thinly sliced
  All purpose flour 1⁄2 Cup (8 tbs)
  Chicken stock/Broth 5 Cup (80 tbs)
  Light cream/Milk 1 Cup (16 tbs)
  Egg yolks 2
  Grated parmesan cheese 2 Cup (32 tbs)
  Freshly ground pepper To Taste
  Diced cooked turkey 6 Cup (96 tbs)
  Thin spaghetti 16 Ounce, cooked according to package directions and drained (1 Package)
  Salt To Taste
Directions

Melt 1/4 cup butter in a large skillet.
Add mushrooms; saute until browned.
Set aside.
Melt remaining 1/2 cup butter in a large saucepan.
Add flour and cook 2 minutes, stirring constantly.
Slowly stir in chicken stock and light cream.
Cook over low heat, stirring, until sauce begins to thicken.
Remove from heat.
Beat egg yolks in a small bowl; add 4 tablespoons of the sauce to egg yolks very slowly, beating constantly.
Pour egg yolk mixture back into sauce and add 1 cup Parmesan cheese.
Cook over low heat, stirring, just until cheese is melted.
Season with salt and pepper.
Measure 1-1/2 cups sauce and set aside.
Add reserved mushrooms, turkey and spaghetti to sauce remaining in saucepan.
Stir gently until well mixed.
Spoon mixture into a large casserole.
Pour reserved 1-1/2 cups sauce over top.
Sprinkle with remaining 1 cup Parmesan cheese.
Bake, uncovered, in a preheated 375-degree oven about 20 minutes, or until hot and bubbly.
Briefly place under broiler to brown top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Cook Time: 
20 Minutes

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