Turkey Tetrazzini Recipe #79717
Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen.
by Sue L
1¼ hours | 30 min prep
SERVES 6
- 16 ounces spaghetti, uncooked
- 3 tablespoons olive oil
- 1 (8 ounce) package fresh mushrooms, sliced
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth or turkey broth
- 1 cup heavy cream (may use evaporated milk)
- 3/4 cup freshly grated parmesan cheese
- 2 tablespoons dry white wine
- 3 cups chopped cooked turkey or chicken
- 2 tablespoons butter
- 1/4 cup soft breadcrumbs
- 1/8 teaspoon nutmeg
- Cook spaghetti according to package directions and set aside until needed.
- Saute mushrooms in oil until tender, about 5 minutes.
- Set mushrooms aside.
- Wipe out pan.
- Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
- Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
- Remove sauce from heat.
- Stir in cream, Parmesan, and wine, mixing until cheese melts.
- Mix in turkey and mushrooms.
- Toss spaghetti with sauce mixture, coating noodles thoroughly.
- Place noodles in a greased 9x13-inch baking dish.
- Melt 2 tbsp butter and toss with bread crumbs.
- Sprinkle over the top of noodles.
- Sprinkle the nutmeg lightly over the top of the breadcrumbs.
- Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
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5 stars