|
TURKEY TETRAZZINI |
| |
| 8 oz. spaghetti |
1 1/4 tsp. salt |
| 1/4 cup butter |
dash pepper |
| 1/2 cup flour |
6 oz. mushrooms |
| 1 1/2 cups stock or broth
|
1/4 cup green pepper chopped |
| 2 cups diced, cooked turkey |
1 cup light cream or milk |
| 1/2 cup shredded Parmesan
cheese |
1/4 cup cooking sherry (optional) |
| |
| Cook spaghetti in
boiling salted water until tender. Melt butter in a skillet;
blend in flour. Gradually stir in stock; add cream. Cook and
stir until sauce thickens. Add sherry and seasoning |
To half the sauce, add
spaghetti, mushrooms and green pepper. Place in baking dish.
To the other half of the sauce add the turkey. Make a well
in the center of the spaghetti and pour in turkey mixture.
Sprinkle Parmesan over all
Bake for 25 minutes at 350 degrees. Serves 4. |
