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Mushroom Turkey Tetrazzini

DerbyChef's picture
Recipe that will get rid of that leftover turkey from Thanksgiving!
Ingredients
  Mushroom 1 Can (10 oz)
  Flour 1⁄2 Cup (8 tbs)
  Chicken stock 2 Cup (32 tbs)
  Black pepper 1⁄4 Teaspoon
  Butter 3 Tablespoon
  Onion 1 Small, diced finely
  Celery ribs 1
  Cooked spaghetti 2 Cup (32 tbs)
  Cooked turkey 2 Cup (32 tbs)
  Pimiento 1 Tablespoon
  Parmesan cheese 3⁄4 Cup (12 tbs)
  Poultry seasoning 1⁄4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Onion powder 1 Tablespoon
  Garlic 1 Teaspoon, minced
  Shredded cheddar cheese To Taste
  Parsley To Taste
  Salt To Taste
Directions

In a large pot melt the butter and saute the onions, garlic and celery.
Once onions and celery turn translucent stir in the flour.
Stir in the chicken stock to make a medium veloute sauce. (A veloute sauce is a sauce made by using roux and chicken stock.)
Once the sauce reaches a medium thickness stir in the milk then add the remaining ingredients, except for the cheddar cheese.
Spray a casserole dish with non-stick cooking spray, then add mixture into the dish.
Place the dish into a 350 degree oven until casserole starts to bubble, then remove from oven and top with the cheddar cheese.
Place the dish back into the oven and bake until cheese is melted.
Remove dish from the oven and let rest for 10 minutes.
Serve.

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Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Ingredient: 
Meat, Turkey
Restriction: 
High Protein
Here is an excellent pasta dish to use up all the leftover turkey from your thanksgiving dinner. The chef here has shown simple instructions to make a mouth watering turkey tetrazzini with mushrooms and chicken stock. This is a great dish to serve for dinner after a busy day at work.

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