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LOCATION: Recipes >> Poultry >> Turkey Tetrazzini 01

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TURKEY TETRAZZINI

2 1/2- 3 pounds cooked turkey
3 1/2 cups chicken broth or stock, fresh or canned
medium onion, chopped
1/4 teaspoon pepper
salt
water
16 oz package spaghetti
1/2 cup butter
1/2 pound mushrooms sliced
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
paprika
1/2 cup dry sherry, optional (if not using then add equal amount of broth)
1 cup half and half
3 oz jar grated Parmesan cheese or fresh grated.

Remove meat from bones and discard bones and skin. Cut Turkey into
chunks. Set aside. After preparing spaghetti as label directs,
drain in a colander. Spread it evenly in a greased 13" x 9" baking
dish. Chop onion. In 4 quart saucepan over medium heat, in 2
tablespoons hot butter, cook onion, mushrooms and lemon juice 5
minutes. Remove to bowl. In same saucepan, melt remaining butter.
When hot, stir in flour, 1 tablespoon salt (note: sugguest you use
only 1 teaspoon salt to start.The Turkey and broth both have salt
already) , pepper, nutmeg and 1/2 teaspoon paprika until mixture
is smooth. Gradually stir in sherry and reserved chicken broth and
cook stirring until liquid is thickened. Add half and half, Turkey
chunks and mushroom mixture and over low heat, cook,stirring, just
until mixture is heated through. Taste to see if it does need more
salt and pepper. Spoon turkey mixture over spaghetti in baking
dish. Sprinkle with grated Parmesan cheese and add paprika. Bake
in 350 degF. oven 30 minutes or until spaghetti and turkey mixture
are throughly heated and surface is golden and bubbly. Serves 8

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