Turkey Tetrazzini Recipe
Ingredients
| Melted butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Cooked turkey | 4 Cup (16 tbs), chopped | |
| Pimiento | 1 , chopped | |
| Spaghetti package | 1 , cooked, drained | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
In 4-cup glass measure, combine butter and flour. Gradually add broth and half and half, stirring until smooth. Microwave at MEDIUM HIGH for 5 to 6 minutes or until thickened, stirring every 2 minutes.
Combine sauce, turkey, pimiento, spaghetti, mushrooms, salt and pepper. Blend well.
Spoon mixture into 3-quart (9" x 13") baking dish. Sprinkle Parmesan cheese over top.
Convection Bake for 20 to 25 minutes until heated through.
In 4-cup glass measure, combine butter and flour. Gradually add broth and half and half, stirring until smooth. Microwave at MEDIUM HIGH for 5 to 6 minutes or until thickened, stirring every 2 minutes.
Combine sauce, turkey, pimiento, spaghetti, mushrooms, salt and pepper. Blend well.
Spoon mixture into 3-quart (9" x 13") baking dish. Sprinkle Parmesan cheese over top.
Convection Bake for 20 to 25 minutes until heated through.
Chef
