Easy Turkey Tetrazzini Recipe
Summary
Cooking Time20 MinDifficulty LevelMedium
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs), divided | |
| Mushrooms | 1/2 Pound, thinly sliced | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 5 cups chicken stock or broth | ||
| 1 cup light cream or milk | ||
| Egg yolks | 2 | |
| Parmesan cheese | 2 Cup (16 tbs), grated | |
| Ground pepper | 1 To taste | |
| Cooked turkey | 6 Cup (16 tbs) | |
| Thin spaghetti package | 1 , cooked, drained | |
| Salt | To Taste | |
Directions
Melt 1/4 cup butter in a large skillet.
Add mushrooms; saute until browned.
Set aside.
Melt remaining 1/2 cup butter in a large saucepan.
Add flour and cook 2 minutes, stirring constantly.
Slowly stir in chicken stock and light cream.
Cook over low heat, stirring, until sauce begins to thicken.
Remove from heat.
Beat egg yolks in a small bowl; add 4 tablespoons of the sauce to egg yolks very slowly, beating constantly.
Pour egg yolk mixture back into sauce and add 1 cup Parmesan cheese.
Cook over low heat, stirring, just until cheese is melted.
Season with salt and pepper.
Measure 1-1/2 cups sauce and set aside.
Add reserved mushrooms, turkey and spaghetti to sauce remaining in saucepan.
Stir gently until well mixed.
Spoon mixture into a large casserole.
Pour reserved 1-1/2 cups sauce over top.
Sprinkle with remaining 1 cup Parmesan cheese.
Bake, uncovered, in a preheated 375-degree oven about 20 minutes, or until hot and bubbly.
Briefly place under broiler to brown top.
Add mushrooms; saute until browned.
Set aside.
Melt remaining 1/2 cup butter in a large saucepan.
Add flour and cook 2 minutes, stirring constantly.
Slowly stir in chicken stock and light cream.
Cook over low heat, stirring, until sauce begins to thicken.
Remove from heat.
Beat egg yolks in a small bowl; add 4 tablespoons of the sauce to egg yolks very slowly, beating constantly.
Pour egg yolk mixture back into sauce and add 1 cup Parmesan cheese.
Cook over low heat, stirring, just until cheese is melted.
Season with salt and pepper.
Measure 1-1/2 cups sauce and set aside.
Add reserved mushrooms, turkey and spaghetti to sauce remaining in saucepan.
Stir gently until well mixed.
Spoon mixture into a large casserole.
Pour reserved 1-1/2 cups sauce over top.
Sprinkle with remaining 1 cup Parmesan cheese.
Bake, uncovered, in a preheated 375-degree oven about 20 minutes, or until hot and bubbly.
Briefly place under broiler to brown top.
Chef
