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    1/2 cup (1 stick) butter or margarine
    2 cups fresh sliced mushrooms
    2 Tablespoons flour
    2 cups chicken broth
    3/4 cup Half N Half
    Salt and pepper to taste
    1/4 cup dry sherry
    2 Tablespoons chopped fresh parsley OR 2 teaspoon dried parsley
    3 cups cooked turkey (or chicken) – cut into bite-sized pieces
    8 ounce cooked Spaghetti
    1 cup grated Parmesan cheese


    1. In a large pan, melt butter over medium heat and cook mushrooms just until tender.
    2. Add flour, whisk until dissolved; slowly stir in chicken broth. Cook over medium heat while stirring constantly until mixture starts to thicken.
    3. Remove from heat and add Half N Half, sherry, parsley, and salt and pepper to taste.
    4. Add turkey and cooked spaghetti; mix well.
    5. Pour into an ungreased 13×9 baking dish. Sprinkle with grated Parmesan cheese.
    6. Bake for 35 to 40 minutes, until bubbly.

    Serves 6
    ENJOY!!!! 😆

    “The only way to have a friend is to be one” 😉


    Turkey Tetrazzini

    1 package (7 ounces) spaghetti
    2 cups chicken or turkey broth
    2 cups half-and-half, or milk

    1/4 cup butter or margarine
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cups cut-up cooked turkey or chicken
    1 cup sliced ripe olives
    1/2 cup slivered almonds
    1/2 cup shredded Cheddar cheese (4 ounces)

    1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.

    3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
    4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
    5. Bake uncovered 25 to 30 minutes or until hot and bubbly.

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