| Turkey Tetrazzini
4 cups of cooked turkey (or chicken)
1 quart of chicken broth (reserved from cooked chicken/turkey) or use bouillon
1 bay leaf
1/2 pound of spaghetti
1/2 cup of margarine
1/2 cup of chopped green pepper
1/2 cup of chopped onion
1/2 pound of sliced fresh mushrooms
2/3 cup of flour
4 cups of milk
4 ounces of American cheese
4 ounces of Old English cheese
2 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of cooking sherry
2 tablespoons of chopped pimento
1/2 cup of grated Parmesan cheese
1/2 cup of sliced almonds
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Bring broth to boil - add bay leaf. Break spaghetti into 3: pieces and add to broth. Cook for 8 minutes, do not drain, remove bay leaf. In large skillet, melt margarine and sauté green pepper, onion and mushrooms until soft. Stir in flour, milk, American cheese, Old English cheese and seasonings. Cook until cheese melts and mixture thickens, stirring constantly. Add turkey/chicken, sherry, parsley and pimento to sauce. Combine with noodle/broth mixture. Pour into greased 9 x 13 casserole. Sprinkle top with Parmesan cheese and almonds. Bake uncovered in a 350ºF. oven for 30 minutes until heated through. |
