Creamy Turkey Tetrazzini Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| 1/4. teaspoon salt | ||
| Pepper | 1/4 Teaspoon | |
| 1 chicken bouillon cube, crumbled or 1 envelope instant chicken broth | ||
| Boiling water | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Spaghetti package | 1 , cooked, drained | |
| Cooked turkey | 2 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz), sliced | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Melt butter in a large, heat-resistant, non-metallic bowl on full power for 1 minute.
Blend in flour, salt, pepper and crumbled bouillon cube.
Gradually stir in boiling water and cream.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth, stirring occasionally.
Stir in sherry, spaghetti, turkey and mushrooms.
Pour mixture into a deep, 2-quart, heat-resistant, non-metallic casserole.
Sprinkle with grated cheese and heat, uncovered, on roast for 6 minutes or until heated through.
Blend in flour, salt, pepper and crumbled bouillon cube.
Gradually stir in boiling water and cream.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth, stirring occasionally.
Stir in sherry, spaghetti, turkey and mushrooms.
Pour mixture into a deep, 2-quart, heat-resistant, non-metallic casserole.
Sprinkle with grated cheese and heat, uncovered, on roast for 6 minutes or until heated through.
Chef
