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Turkey Tetrazzini

From Lynne Wilson

Preheat oven to 400°F


1 cup milk
1 cup chicken broth
½ cup butter or margarine
½ cup flour
½ tsp. salt or to taste
¼ tsp. pepper
Pinch nutmeg
¼ cup sherry
¾ cup heavy cream
½ lb. thin spaghetti uncooked
2 cups mushrooms sliced
3 cups turkey or chicken, cooked, diced
¼ cup milk if necessary
⅓ cup Parmesan cheese grated


Heat one cup of milk and the broth together. meanwhile melt 6 tablespoons of the butter in a 3 quart saucepan. Stir in the flour into the butter. Cook stirring until well blended. Stir in the hot milk and broth. Cook until smooth and thick. Remove from the heat and stir in the salt, pepper, nutmeg, Sherry and cream.

Cook and drain the spaghetti.

Sauté the mushrooms in until soft in the remaining 2 tablespoons of butter. Combine the turkey, mushrooms, sauce, and spaghetti. Mix well. If the mixture appears to be too thick, stir in the 1/4 cup milk. Turn into the prepared casserole. Top with cheese.

Bake at 400°F for approximately 20 minutes or until the cheese melts and the sauce is bubbly.

Chicken can be substituted for turkey.