Recipe Card View

Print this recipe out and cut along the lines to add this 3x5 recipe card to your personal collection.

 
   

Turkey Tetrazzini
 From the 4th Quarter Flyer, 2005

INGREDIENTS:
6 ounces dried spaghetti, vermicelli, or capellini or 12 ounces fresh linguine or other ribbon pasta
1 ounce dried tomatoes (not oil-packed) (8 halves)
1 1/2 cups stemmed and sliced fresh shiitake mushrooms or regular mushrooms
3 tablespoons margarine or butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups half and half, light cream, or milk
1 cup chicken broth
2 1/2 cups chopped cooked turkey or chicken
2 tablespoons dry sherry
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds
   
Turkey Tetrazzini (continured)
From the 4th Quarter Flyer, 2005
DIRECTIONS:
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly.
Boil, uncovered, 10-12 minutes for spaghetti and 5-7 minutes for vermicelli or capellini, or
1 1/2 - 2 minutes for fresh pasta, or till al dente, stirring occasionally.
(Or, cook according to package directions.) Immediately drain.

Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.

Meanwhile, in a large saucepan cook mushrooms in melted margarine or butter till tender. Stir in flour and nutmeg. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Stir in turkey or chicken, sherry, and chopped tomatoes. Add cooked pasta; toss to coat.

Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or till heated through. Serve immediately.

Makes 6 main-dish servings