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Turkey Tetrazzini

chef.cristian's picture
Ingredients
  Spaghetti 8 Ounce
  Canned fat skimmed chicken broth 14 1⁄2 Ounce (1 Can)
  Sliced fresh mushrooms 8 Ounce
  Evaporated skim milk 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Dry sherry/Dry white wine / nonalcoholic white wine 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Chopped cooked turkey breast 2 1⁄2 Cup (40 tbs)
  Grated parmesan cheese 3 Tablespoon
Directions

Cook the pasta according to the directions on the package.
Drain and set aside.
Meanwhile, preheat the oven to 375°.
Bring the broth to a boil in a medium saucepan.
Add the mushrooms.
Simmer, uncovered, about 4 minutes or until tender.
Stir the milk into the mushroom mixture.
In a custard cup stir together the cornstarch and sherry or wine until smooth.
Stir the cornstarch mixture into the mushroom mixture.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for 1 minute more.
Remove the saucepan from heat.
Stir in the salt and pepper.
Then stir in the turkey.
Add the pasta and toss until well coated.
Transfer the pasta mixture to a shallow 3-quart casserole or a 13" X 9" X 2" baking dish.
Sprinkle with the Parmesan cheese.
Bake for 20 to 30 minutes or until golden brown and bubbly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Turkey
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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