Julie's Turkey Tetrazzini |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I didn't create this recipe but it's in my recipe box so it probably came from my mom. I use milk because I never have half-&-half. I have also made without the sherry but don't advise it even though it still tastes good. Ingredients:
1/2 lb spaghetti, cooked drained and rinsed with cold water |
5 tablespoons unsalted butter |
1 tablespoon shallot, minced |
3/4 lb mushroom, sliced |
1/4 cup flour |
2 cups milk |
2 tablespoons dry sherry |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup fresh parmesan cheese, grated |
3 cups cubed cooked turkey |
1/2 cup breadcrumbs |
Directions:
1. In a large skillet, melt 4 tablespoons of the butter.
2. Add shallot and cook over medium heat until soft, 1 minute.
3. Add mushrooms and cook until they begin to brown, 5 minutes.
4. Sprinkle with flour and stir for 1 minute.
5. Stir in milk, sherry, salt and pepper.
6. Bring to a simmer then reduce to low, cooking until thickened, 3 minutes.
7. Remove sauce from heat and stir in 1/3 cup of parmesan and the turkey.
8. Pour over pasta in a baking dish and sprinkle with the bread crumbs and remaining parmesan.
9. Dot the top with remaining butter cut into tiny pieces.
10. Bake until golden brown and crusty, 20 minutes.
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