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Turkey tetrazzini iii
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| Artist: |
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| Categories: |
Cheese & Eggs, Entrees, Microwave, Poultry, Soups & Stews, Turkey |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter or margarine | | 1/4
| cup | Flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Chicken bouillon cube | | | -crumbled or | | 1
| | Env. instant chicken broth | | 1
| cup | Boiling water | | 1
| cup | Heavy cream | | 2
| tbsp | Sherry | | 8
| oz | Pk spaghetti, cooked & | | | -drained | | 2
| cup | Cubed, cooked turkey | | 4
| oz | Can sliced mushrooms | | 1/2
| cup | Grated Parmesan cheese |
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Procedures:
| 1 | Melt butter in a large, heat-resistant, non-metallic bowl in microwave oven 30 seconds. | | 2 | Blend in flour, salt, pepper and crumbled bouillon cube. | | 3 | Gradually stir in boiling water and cream. | | 4 | Heat, uncovered, in microwave oven 4 minutes or until thickened and smooth, stirring frequently. | | 5 | Stir in sherry, spaghetti, turkey and mushrooms. | | 6 | Pour mixture into a deep, 2-quart, heat-resistant, non- metallic casserole. | | 7 | Sprinkle with grated cheese and heat, uncovered, in micro- wave oven 4 minutes or until heated through |
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