"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, November 30, 2015

Turkey Tetrazzini

This is a very forgiving recipe that amounts can be adjusted depending on ingredient availability.  I have seen various veggies added, peas, corn etc.  It's all about what you're craving at the moment. Have fun with the basic recipe!


8 oz. uncooked spaghetti
1/2 cup margarine or butter
2 cups sliced fresh mushrooms
1 medium onion diced
3 cloves garlic minced
1/2 cup diced celery
3 tablespoons all-purpose flour**
2 cups chicken broth**
3/4 cup half-and-half**
2 cups grated cheese
1/4 cup chopped fresh parsley
1 teaspoon salt
Dash pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Cook spaghetti .al dente  Drain.
Meanwhile, melt margarine in skillet or Dutch oven over medium heat. Add onions, celery, mushrooms; cook 5 minutes or until tender, stirring frequently. Add minced garlic. Reduce heat to medium-low.

** At this point if you have left over gravy you can add or do this: (I have also been know to use the dreaded can of cream of mushroom soup and milk)  Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. 

Remove from heat; stir in half-and-half, cheese and 1/4 cup parsley, salt and pepper.
Add cooked spaghetti, parsley and turkey to  mixture; stir gently to mix. Spoon mixture into ungreased  (3-quart)  baking dish. 

Cover with foil; 

Heat oven to 350°F. 

** If  Tetrazzini becomes too dry add milk or chicken broth.

Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Uncover baking dish; sprinkle Parmesan cheese and/or grated cheese over top. 

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