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TURKEY TETRAZZINI |
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| 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) |
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| 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.
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