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Turkey
Tetrazzini 2
| 4 cups cooked turkey, chopped
4 T butter or margarine ¼ cup flour Salt, to taste 2 cups chicken broth Tabasco sauce ½ pound mushrooms, sliced 1 egg yolk, lightly beaten 1 T dry sherry (or rice wine) 3 T light cream 1 - 8oz. package spaghetti ¼ cup Parmesan cheese, grated 1 t butter In a skillet, heat 3 T of butter; add mushrooms
and sauté briefly. Melt 4 T of butter in a saucepan; add flour and
stir until smooth. Whisk in broth and cook until thickened and smooth.
Add salt and Tabasco to taste. Whisk a little of the hot sauce into the
beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated
through. Cook spaghetti according to package directions. In a buttered
casserole, place alternate layers of spaghetti and sauce. Sprinkle with
grated Parmesan. Brown quickly under a preheated broiler and serve.
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