Herbed Turkey Tetrazzini
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Dried whole tarragon||1 Teaspoon|
|Ground nutmeg||1 Dash|
|Cooked spaghetti/Fettuccine||2 1⁄2 Cup (40 tbs)|
|Chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Swiss cheese/Gruyere cheese||2 Ounce, shredded (Divided)|
|Red pepper strips||1|
Saute onion and mushrooms in butter in a large heavy saucepan until just tender.
Add flour, stirring well.
Cook 1 minute, stirring constantly.
Gradually add milk and chicken broth, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in parsley, tarragon, pepper, and nutmeg.
Stir in spaghetti, turkey, and 1/4 cup cheese, mixing well.
Pour into a greased 1 1/2-quart casserole.
Bake at 350Â° for 20 minutes.
Sprinkle remaining 1/4 cup cheese over top, and bake an additional 5 minutes.
Garnish with parsley, lemon slices, and pepper strips.