Turkey Tetrazzini
Serves 8 to 10
1 tablespoon olive oil
1 medium onion, minced
1/2 pound mushrooms, sliced
1/4 cup dry sherry
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
2 cups grated Parmesan cheese, in all
4 cups chopped cooked turkey
1 (16-ounce) package spaghetti, cooked to al dente, drained
1/2 cup seasoned bread crumbs
Preheat oven to 350˚ F . Lightly grease a 9-X-13-inch baking dish.
Add olive oil to a large saucepan set over medium-high heat. Add onions; saute until translucent. Add mushrooms; cook until golden. Turn heat to high; de-glaze pan with sherry. Scrape from pan; set aside. Add butter to pan over medium heat; melt. Add flour; stir until blended. Add chicken broth and milk. Cook and stir until mixture comes to a boil. Add reserved mushroom mixture and 1 1/2 cups Parmesan cheese; combine thoroughly, stirring until cheese is just melted. Remove from heat. Add turkey and spaghetti to mixture; combine thoroughly. Pour into baking dish.
Combine remaining Parmesan cheese and bread crumbs. Scatter mixture evenly over casserole. Bake until surface is light golden, about 20 minutes.
Add olive oil to a large saucepan set over medium-high heat. Add onions; saute until translucent. Add mushrooms; cook until golden. Turn heat to high; de-glaze pan with sherry. Scrape from pan; set aside. Add butter to pan over medium heat; melt. Add flour; stir until blended. Add chicken broth and milk. Cook and stir until mixture comes to a boil. Add reserved mushroom mixture and 1 1/2 cups Parmesan cheese; combine thoroughly, stirring until cheese is just melted. Remove from heat. Add turkey and spaghetti to mixture; combine thoroughly. Pour into baking dish.
Combine remaining Parmesan cheese and bread crumbs. Scatter mixture evenly over casserole. Bake until surface is light golden, about 20 minutes.
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