Baked Turkey Tetrazzini
Baked Turkey Tetrazzini
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 1 lb Spaghetti; cooked | |
| 2 cn (3-oz) sliced | mushroom; s |
| 4 c s | liver; ed cooked turkey |
| 1/4 c butter or | margarine; |
| 1/4 c minced | onion; |
| 1/4 cup | Flour; |
| 3 cup | Milk; |
| Mushroom; broth from cans | |
| 2 chicken | bouillon; cubes |
| 1/8 teaspoon | Pepper; |
| 1/2 teaspoon | Salt; |
| 1/8 teaspoon | Nutmeg; |
| 1 ts Kitchen Bouquet | |
| 1 tb sherry or | Vermouth; |
| 1/2 lb Diced American cheese |
Method
| Step | Instruction |
| 1 | Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms. Melt butter, add onion and cook until soft. Stir in flour. Add liquids, bouillon cubes and spices; cook stirring constantly until sauce thickens. Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce over spaghetti and turkey. Sprinkle lightly with paprika if desired. Bake at 375 degrees until thoroughly hot, about 20-30 mintes. Serve immediately. Yields 8-10 servings. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. JULIE BLAES, LITTLE ROCK AIR FORCE BASE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet. |
Members may upload new images for this recipe by logging in.
Members add reviews for this recipe by logging in.