Turkey Tetrazzini
Recipe By : 1912
Fannie Farmers cookbook my changes
Serving Size : 8 Preparation Time :0:00
Categories : Main
Dish Chicken
Amount Measure
Ingredient -- Preparation Method
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8 ounces spaghetti
1/2 cup
butter
1/2 pound
mushrooms
3 1/2 tablespoons
flour
3 cups turkey or chicken stock
1 1/2 cups
light cream
3 tablespoons dry sherry
salt and pepper
3 1/2 cups
cubed cooked turkey
1 cup peas
1 1/2 cups
coarse dry bread crumbs- ½ c
Italian ½ cup plain ½ cup parmesan
1/2 cup
grated parmesan cheese for cream sauce and ½ cup for crumbs
Cook Spaghetti according to pkg. directions. chop it into 3" lengths. and set it
aside.
Melt 2 tbs. of the butter in a nonreactive skillet over
medium heat, add the mushrooms, and saute until well browned. Remove and reserve.
Add 3 tbs. more butter to the skillet, stir in the flour,
and cook for 2-3 minutes. Slowly stir in
the stock and cook, stirring occasionally, until the sauce is slightly
thickened and creamy, 15-20 minutes.
Stir in the sherry and cream. Stir in 1/2 cup parmesan and the peas and
carrots. Add turkey and spaghetti season to taste with salt and white pepper,
and reserve.
Heat oven to 375 degrees.
Put in a buttered shallow 2 qt.
casserole. Melt remaining butter, mix with bread crumbs and cheese, and
spread this topping evenly. Bake until
browned and bubbling, about 45 minutes.
Original Directions:
Combine half the sauce with the mushrooms and spaghetti and
place the mixture in a ring around the sides of the casserole. Combine remaining sauce with turkey and put
it in the middle.
Melt remaining butter, mix with bread crumbs and cheese, and
spread this topping evenly. Bake until
browned and bubbling, about 45 minutes.
I just mix it all together in a casserole and bake no fancy rings
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