Turkey Tetrazzini
Casserole with a layer of spaghetti covered with creamed turkey (or chicken) and mushrooms and topped with a generous sprinkle of Parmesan cheese.
Servings: 8 people
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 8 ounces sliced fresh mushrooms
- 1/3 cup all-purpose flour
- 4 cups turkey (or chicken) broth/stock (or 14 oz container)
- 1 1/3 cups half-and-half
- 3 Tbs dry sherry (optional)
- 1/2 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 1/8 tsp ground nutmeg
- 3 cups cubed or shredded cooked turkey (or chicken) breast
- 1/2 pound spaghetti, broken in half and cooked according to package directions
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees F.
- Melt butter in a large skillet over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
- Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.