Turkey Tetrazzini

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From Bruce Bartholomew (modified from the Tetrazzini Plus recipe on page 53 in one of his cookbooks).
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
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.
Makes 6 servings.

*Turkey may be substituted for cooked chicken, ham, pork, or beef.
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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