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10 oz. muchrooms, sliced thin 5 Tbsp. unsalted butter 1/4 c. all purpose flour 1 3/4 c. milk 2 c. chicken broth 1/4 c. white wine 10 oz. spaghetti 3 c. coarsely chopped cooked turkey, including giblets if you wish 1 c. cooked peas 2/3 c. freshly grated Parmesan 1/3 c. fine fresh bread crumbs In a large heavy saucepan, cook the mushrooms in 1/4 c. of the butter over moderate heat. Continue stirring until most of the liquid given off by the mushrooms has evaporated. Stir in flour and cook over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring. Bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water, cook the spaghetti until it is al dente and drain it well. In a large bowl, combine the spaghetti, mushroom sauce, turkey, peas, and salt and pepper to taste. Stir in 1/3 c. of Parmesan and transfer the mixture to a buttered shallow 3 qt. casserole. In a small bowl, combine well the remaining 1/3 c. Parmesan, bread crumbs, and salt and pepper to taste. Sprnkle the mixture evenly over the tetrazzini, and dot the top with the remaining butter, cut into bits. Bake in the middle of a preheated 375 degrees oven for 30-40 minutes, or until it is bubbling and the top is golden. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |