Quick Turkey Tetrazzini Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1 cup half'n half | ||
| 4 cups cut-up cooked turkey or chicken | ||
| Spaghetti package | 1 , cooked, drained | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Sherry | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Heat butter in 3-quart casserole at MEDIUM-LOW 2 minutes, or until melted; stir in flour, salt, and pepper.
Gradually add broth and half'n half; stir until smooth.
Cook at MEDIUM 7 to 8 minutes, or until sauce is thickened; stir three times.
Stir in turkey, spaghetti, mushrooms and sherry.
Cover with plastic wrap.
Cook at MEDIUM 12 to 14 minutes.
Stir twice.
Top with Parmesan cheese and paprika.
Let stand, covered, 7 minutes before serving.
Gradually add broth and half'n half; stir until smooth.
Cook at MEDIUM 7 to 8 minutes, or until sauce is thickened; stir three times.
Stir in turkey, spaghetti, mushrooms and sherry.
Cover with plastic wrap.
Cook at MEDIUM 12 to 14 minutes.
Stir twice.
Top with Parmesan cheese and paprika.
Let stand, covered, 7 minutes before serving.
Chef
