With Judge Esther Barger
I love Turkey Tetrazzini….but I have never been able to find a good recipe for it. This one has all the right ingredients, so I have my fingers crossed! The good news is that is makes enough to serve one and freeze one.
1/2 lb. spaghetti
4 TBSP butter or margarine
10 oz. mushrooms sliced
1 medium celery rib, finely chopped
3 TBSP. flour
2 cups chicken broth
1 and 1/2 cups milk
1/4 tsp. salt
1/3 tsp. pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
In a large pot of boiling salted water, cook spaghetti until tender but still firm, about 10 minutes. Drain, rinse under cold running water, and drain again. In a large skillet, melt 1 TBSP meted butter or margarine over medium high heat, Add mushrooms and cook stirring, until pan is dry, about 5 minutes. Set mushrooms aside on plate.
Add remaining 3 TBSP. butter and celery to skillet. Cook over medium-low heat, stirring occasionally, until celery softens, about 3 minutes, Whisk in flour and cook, stirring, 1 minute.
Whisk in broth. Increase heat to medium-high and bring to a boil, stirring frequently. Whisk in milk and simmer 3 minutes. Stir in salt and pepper. Remove sauce from heat.
Preheat oven to 425 degrees. Grease a 13x9x2 inch baking dish (or 2 8×8 inch dishes if you wish to freeze one). Place spaghetti in dish, pour half of sauce over spaghetti. Add mushrooms and turkey; stir to mix, Pour remaining sauce over all. In a small bowl, mix Parmesan cheese and bread crumb. Sprinkle over top.
Bake 20 to 25 minutes, until browned and bubbly.
Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to ebarger@angelina