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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I know, there are quite a few 'turkey tetrazzinis' on Zaar already! I went through 15 of the recipes and none of them are the same as this one. My Aunt, who runs a golfclub restaurant, makes this for club parties all the time. Ingredients:
1 lb spaghetti |
1/4 cup margarine |
1 small onion, chopped |
2 stalks celery, chopped |
1/2 lb white mushroom, chopped |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 1/2 cups half-and-half |
1 cup cooked turkey, cubed |
Directions:
1. Cook the spaghetti according to package directions.
2. Melt the maragrine in a 12 inch skillet.
3. Add the onion and celery, saute for 3 minutes over medium heat.
4. Add the mushrooms to the pan and cook another 3-4 minutes or until tender.
5. Add the half n' half and raise the heat in order to bring to a boil.
6. Boil slowly for 6-8 minutes while stirring until thickened.
7. Stir in the salt& pepper and turkey.
8. Toss sauce with drained spaghetti and serve.
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