Recipe of the Week
Turkey Tetrazzini
Courtesy of
Katie O’Leary
Ingredients
2-1/2 cups cooked pasta
1-1/2 cups leftover turkey, chopped
1 cup Milk
1 cup Chicken Broth
1/2 cup shredded Swiss Cheese
1/3 cup chopped Onion
1/3 cup fresh sliced Mushrooms
1/4 cup each flour
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1/4 cup Butter
1 Tbsp chopped fresh Parsley
1 tsp dried whole Tarragon
1/8 tsp grround black Pepper
1 dash ground Nutmeg
chopped Parsley for garnish
Lemon slice halves for garnish
red Pepper strips for garnish
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Method
Melt butter in a large, heavy bottom frying pan. Over medium high heat, saute the onion and mushrooms together until the onions are just tender. Add the flour, stirring well. Cook for one minute, stirring constantly.
Combine the milk and chicken broth and gradually stir them in. Reduce heat to medium and cook, stirring constantly, until the mixture is thick and bubbly.
Add the parsley, tarragon, pepper and nutmeg. Stir well.
Add the spaghetti, turkey, and half of the cheese, stirring well.
Pour the mixture into a greased 1-1/2 quart casserole. Bake at 350 degrees for 20 minutes.
Sprinkle the remaining cheese over the top, then bake an additional 5 minutes or until cheese is melted.
Garnish with parsley, lemon slices, and pepper strips before serving.
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