Turkey Tetrazzini
Mom's Family Recipe Printer version
- 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.)
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- Preheat oven to 350 degrees.
- Butter 8x8 baking dish.
- Mix bread crumbs and parmesan in a bowl.
- Saute mushrooms in butter. 1 Tablespoon or so should do.
- Set aside in bowl along with cubed turkey.
- Combine 3 tbsp. each of flour and butter in medium suacepan over medium heat.
- Cook until nice thick roux forms. 1-2 minutes.
- Slowly stir in milk, a little at a time, letting it thicken as you go.
- Slowly stir in broth. It will not be as thick this time.
- Stir in cream.
- Stir in salt, pepper, lemon juice, and nutmeg. Adjust seasonings to taste.
- Stir mixture until it begins to thicken.
- Stir in mushrooms, turkey, and spaghetti.
- Pour into buttered baking dish and sprinkle with bread crumbs and parmesan.
- Bake in 350 oven for 30-40 minutes, until top is nicely browned.