Paprika 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 | ||
| 3 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
Set Power Select at HIGH.
In 3-quart casserole dish, heat butter 1 to 2 minutes or until melted; stir in flour, salt and pepper.
Gradually add broth and cream, stirring until smooth.
Set Power Select at MEDIUM.
Heat 4 1/2 to 5 minutes or until sauce is thickened, stirring twice.
Stir in turkey, spaghetti, mushrooms and sherry; top with parmesan cheese and paprika.
Set Power Select at MEDIUM for 6 to 7 minutes.
Let STAND, covered, 7 minutes before serving.
In 3-quart casserole dish, heat butter 1 to 2 minutes or until melted; stir in flour, salt and pepper.
Gradually add broth and cream, stirring until smooth.
Set Power Select at MEDIUM.
Heat 4 1/2 to 5 minutes or until sauce is thickened, stirring twice.
Stir in turkey, spaghetti, mushrooms and sherry; top with parmesan cheese and paprika.
Set Power Select at MEDIUM for 6 to 7 minutes.
Let STAND, covered, 7 minutes before serving.
Chef
