Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Turkey Recipes > Turkey Tetrazzini
 


Turkey Tetrazzini

  
   
   
   
Ingredients -  
   

4 cups Cooked Turkey
1 quart Chicken Broth
1 Bay Leaf
1/2 pound Spaghetti
1/2 cup Margarine
1/2 cup chopped Green Pepper
1/2 cup chopped Onion
1/2 pound sliced Fresh Mushrooms
2/3 cup Flour
4 cups Milk
4 ounces American Cheese
4 ounces Old English Cheese
2 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Cooking Sherry
2 tablespoons chopped Pimiento
1/2 cup grated Parmesan Cheese
1/2 cup sliced Almonds

  
   
Preparation:  
   

Bring broth to boil - add bay leaf. Break spaghetti into 3: pieces and add to broth. Cook for 8 minutes, do not drain, remove bay leaf. In large skillet, melt margarine and sauté green pepper, onion and mushrooms until soft. Stir in flour, milk, American cheese, Old English cheese and seasonings. Cook until cheese melts and mixture thickens, stirring constantly. Add turkey/chicken, sherry, parsley and pimento to sauce. Combine with noodle/broth mixture. Pour into greased 9 x 13 casserole. Sprinkle top with Parmesan cheese and almonds. Bake uncovered in a 350ºF. oven for 30 minutes until heated through.