Turkey Tetrazzini

* Exported from MasterCook *

Turkey Tetrazzini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds (to 3) cooked turkey
3 1/2 cups chicken broth or stock -- fresh or canned
1 medium onion -- chopped
1/4 teaspoon pepper
salt
water
1 16 ounces pa spaghetti
1/2 cup butter
1/2 pound mushrooms sliced
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
paprika
1/2 cup dry sherry -- (optional)(if not
-- using then add
-- equal amount of
-- broth)
1 cup half and half
1 3 ounces jar grated parmesan cheese or fresh
-- grated.

Remove meat from bones and discard bones and skin. Cut Turkey into chunks.
Set aside. After preparing spaghetti as label directs, drain in a colander.
Spread it evenly in a greased 13" x 9" baking dish. Chop onion. In 4 quart
saucepan over medium heat, in 2 tablespoons hot butter, cook onion,
mushrooms and lemon juice 5 minutes. Remove to bowl. In same saucepan, melt
remaining butter. When hot, stir in flour, 1 tablespoon salt (note suggest
you use only 1 teaspoon salt to start. The Turkey and broth both have salt
already) , pepper, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
Gradually stir in sherry and reserved chicken broth and cook stirring until
liquid is thickened. Add half and half, Turkey chunks and mushroom mixture
and over low heat, cook, stirring, just until mixture is heated through.
Taste to see if it does need more salt and pepper. Spoon turkey mixture
over spaghetti in baking dish. Sprinkle with grated Parmesan cheese and add
paprika. Bake in 350 F. oven 30 minutes or until spaghetti and turkey
mixture are thoroughly heated and surface is golden and bubbly.

Busted By: Barbra <barbra@theofice.net>


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