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Turkey Tetrazzini Recipe
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| Ingredients | | | 6 | each | bacon slices | | | 6 | tablespoon | butter | | | 3/4 | cup | mushrooms, sliced | | | 1/3 | cup | onion, chopped | | | 6 | tablespoon | flour | | | 1/4 | teaspoon | pepper | | | 1 1/2 | cup | chicken broth | | | 1 1/2 | cup | cream, half and half | | | 3 | tablespoon | sherry, dry (optional) | | | 8 | oz | spaghetti, cooked (3 1/4 c) | | | 2 | cup | turkey, or chicken, cooked | | | 1 | | parmesan | | | 1 | | parsley; chopped | | | | | |
Directions:
| Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6-7 minutes, covered. Crumble and set aside.
Add butter to dish with mushrooms and onions. Cook on High 4-5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and 1/2 & 1/2, mix well and cook on High 9-10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13-15 minutes, stirring once. Garnish with parsley.
Serves 6-8.
Great for using leftover turkey after Christmas or Thanksgiving.
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