Turkey Tetrazzini

Main Course

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Serves 8 to 10

Ingredients: 
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1/2 pound mushrooms, sliced
  • 1/4 cup dry sherry
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 2 cups grated Parmesan cheese, in all
  • 4 cups chopped cooked turkey
  • 1 (16-ounce) package spaghetti, cooked to al dente, drained
  • 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

 Turkey Tetrazzini

Click image to enlarge

Method: 

Preheat oven to 350˚ F . Lightly grease a 9-X-13-inch baking dish.

Add olive oil to a large saucepan set over medium-high heat. Add onions; saute until translucent. Add mushrooms; cook until golden. Turn heat to high; de-glaze pan with sherry. Scrape from pan; set aside. Add butter to pan over medium heat; melt. Add flour; stir until blended. Add chicken broth and milk. Cook and stir until mixture comes to a boil. Add reserved mushroom mixture and 1 1/2 cups Parmesan cheese; combine thoroughly, stirring until cheese is just melted. Remove from heat. Add turkey and spaghetti to mixture; combine thoroughly. Pour into baking dish.

Combine remaining Parmesan cheese and bread crumbs. Scatter mixture evenly over casserole. Bake until surface is light golden, about 20 minutes.

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