Turkey Tetrazzini

Mom's Family Recipe
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 3/4 Cup Milk
  • 1 Cup Chicken Stock
  • 1/2 Cup Cream
  • 1 tsp. Salt
  • White Pepper (Dark Pepper shows up in sauce)
  • About 1 tsp. Lemon Juice (Optional)
  • 1/4 tsp. Nutmeg
  • 1/4 lb. Mushrooms (I used white button and Shittake)
  • Butter
  • Cubed Turkey (4-8 oz. Your guess.)
  • 1/2 lb. Spaghetti, cooked
  • 3/8 Cup Fresh Bread Crumbs (home make them)
  • 3/8 Cup Fresh Shredded Parnesan (Really fine shreds. Too thick and they bake up too hard.)
  1. Preheat oven to 350 degrees.
  2. Butter 8x8 baking dish.
  3. Mix bread crumbs and parmesan in a bowl.
  4. Saute mushrooms in butter. 1 Tablespoon or so should do.
  5. Set aside in bowl along with cubed turkey.
  6. Combine 3 tbsp. each of flour and butter in medium suacepan over medium heat.
  7. Cook until nice thick roux forms. 1-2 minutes.
  8. Slowly stir in milk, a little at a time, letting it thicken as you go.
  9. Slowly stir in broth. It will not be as thick this time.
  10. Stir in cream.
  11. Stir in salt, pepper, lemon juice, and nutmeg. Adjust seasonings to taste.
  12. Stir mixture until it begins to thicken.
  13. Stir in mushrooms, turkey, and spaghetti.
  14. Pour into buttered baking dish and sprinkle with bread crumbs and parmesan.
  15. Bake in 350 oven for 30-40 minutes, until top is nicely browned.
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