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Turkey Tetrazzini

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Ingredients
  Turkey broth/Water 3 Quart, salted
  Thin spaghetti/Fettuccine 8 Ounce
  Butter/Margarine 7 Tablespoon, divided
  Sliced fresh mushrooms 8 Ounce (3 Cups)
  All purpose flour 3 Tablespoon
  Turkey broth/Chicken broth 1 Cup (16 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Slightly beaten egg yolks 2
  Chopped cooked turkey 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Take a 6 quart Dutch oven or stockpot and put turkey broth or salted water in and let it boil.
2. Put pasta in it and boil for 8- 10 minutes until pasta is cooked.
3. Once done, strain and mix with 3 tablespoons of butter or margarine
4. Take a 10 inch skillet, heat the unused 1 tablespoon of butter.
5. Put mushroom in it and cook by stirring on medium high flame for 4-5 minutes.
6. Once done, keep the mushrooms separately.
7. Take a 2 quart saucepan with heavy bottom, put 3 tablespoon of butter or margarine in it.
8. Put flour, mix well and cook on medium flame for 5 minutes.
9. Keep stirring till a reddish brown mixture is formed.
10. Once done, turn off the heat and put broth mixture into it.
11. Heat it again and cook until thick.
12. Put turkey and cooked mushrooms and stir.
13. Add pasta and mix well.

SERVING
14. Garnish with grated Parmesan cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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