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August 8, 2011
Turkey Tetrazzini
Poultry Classics
Prep time:
15 minutesCooking time:
25 minutes“Don't be too hasty to discard celery that is just past its prime. Wilted celery can often be revived. Soak the trimmed celery ribs in a bowl of ice water for at least 1 hour before using.”
Ingredients
Serves 6
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 1/2 cup sliced celery
- 2 tablespoons dry or cooking sherry
- 1/2 cup chopped pimientos
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3 cups cubed cooked turkey
- 1 teaspoon salt
- 8 ounces cooked spaghetti
- 1/2 cup shredded Parmesan cheese
Directions
1
Preheat oven to 400°F. Grease a large baking dish. Heat butter in a large skillet over medium-high heat; add mushrooms and celery. Cook until celery is tender, about 5 minutes.
2
Add sherry and pimientos to skillet; stir. Sprinkle flour over vegetables; stir well.
3
Add milk to skillet and cook, stirring continually, until thickened, about 3 minutes. Stir in turkey and salt.
4
Place hot spaghetti in prepared baking dish. Top with turkey mixture; sprinkle with Parmesan. Bake until sauce is bubbly and cheese is browned, about 25 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Grating the Parmesan cheese will be easier if the cheese warms to room temperature first.
Great Pairings
Short-Cut Green Beans
Early summer is the time to stock up on inexpensive fresh green beans. Boil or steam them for 1 minute, drain, then freeze in small plastic bags. Use in this recipe, adding 20 minutes of cooking time.
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