Turkey Tetrazzini

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From Bruce Bartholomew (modified from the Tetrazzini Plus recipe on page 53 in one of his cookbooks).
Ingredients
1/3 cup butter
1 medium sweet onion
1 cup celery - chopped in large pieces
1 1/2 cup fresh mushrooms - sliced OR
1 can (6oz) sliced mushrooms - drained
1/3 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
1 cup chicken broth
1 cup light cream or milk
1/4 cup grated Parmesan cheese
1/4 cup dry sherry
2 cups cooked turkey* - cubed
2 tablespoons snipped parsley
2 tablespoons chopped pitted ripe olives (optional)
Hot cooked spaghetti or medium noodles
 
Directions
1. In wok or pan, melt butter over medium heat. Add onions; cook until tender. Add celery and cook briefly; don't cook it too much - celery should be crunchy.
2. Add mushrooms; stir-fry 3 minutes. Stir in flour, salt, and pepper.
3. Add broth and cream; cook and stir until thickened and bubbly.
4. Cook and stir 1 minute longer. Stir in cheese and sherry. Stir in turkey, parsley, and olives; heat through. Serve over spaghetti noodles.
 
Notes:
Makes 6 servings.

*Turkey may be substituted for cooked chicken, ham, pork, or beef.
Categories:
Cuisine   ItalianDish   Main Dish
Cooking Method   SimmerPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes




Cassie Schwebach

Member since Feb 2010

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