Turkey or chicken Tetrazzini
Another family favorite. I usually make it with chicken breasts which I poach and then shred the meat. Leave out the mushrooms for a kid friendly version. I always doubled this when the kids were little cause they loved it. You should see how stained this recipe is!
½ pound spaghetti
¼ pound mushrooms, optional
5 tablespoons butter, divided 1 T. & 4 T.
1/3 cup flour
2 cups turkey or chicken broth
1 cup light cream
2 tablespoons sherry
2 cups diced chicken or turkey meat
½ cup grated Parmesan
Salt & pepper
Another family favorite. I usually make it with chicken breasts which I poach and then shred the meat. Leave out the mushrooms for a kid friendly version. I always doubled this when the kids were little cause they loved it. You should see how stained this recipe is!
½ pound spaghetti
¼ pound mushrooms, optional
5 tablespoons butter, divided 1 T. & 4 T.
1/3 cup flour
2 cups turkey or chicken broth
1 cup light cream
2 tablespoons sherry
2 cups diced chicken or turkey meat
½ cup grated Parmesan
Salt & pepper
- Cook the spaghetti according to the package directions.
- Slice the mushrooms, if using, and sauté in 1 tablespoon butter until light brown.
- Make the cream sauce by blending 4 tablespoons butter with the 1/3 cup flour in a medium size saucepan or double boiler.
- Add the turkey broth and whisk until it is smooth and thickened.
- Add the cream, salt & pepper, and sherry.
- Add the cooked mushrooms to the sauce.
- Place the spaghetti in a casserole.
- Pour the sauce mixture evenly over the noodles.
- Top with the Parmesan cheese.
- Bake 20 minutes or until brown and bubbly.
