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LOCATION: Recipes >> Poultry >> Turkey Tetrazzini 04

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Turkey Tetrazzini

1 lb spaghetti
1 tablespoon vegetable oil
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup diced celery
1 onion; chopped
1/4 cup diced sweet red or green pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup light cream
1/4 cup dry white wine or milk
3/4 teaspoon salt
pinch freshly ground pepper
2 cups cubed cooked turkey
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Cheddar cheese

In large pot of boiling salted water, cook spaghetti until al dente
(tender but firm). Drain, toss with oil and set aside. In small
saucepan, melt butter and saute mushrooms, celery and onions for
about 5 minutes or until tender. Add sweet pepper and saute for 2
minutes. Stir in flour, stock, cream, wine, salt and pepper. Cook
over low heat for about 10 minutes or until sauce thickens, stirring
constantly. Fold in chicken and parsley. Arrange cooked spaghetti
in 12- x 8-inch baking dish. Toss with chicken mixture. Sprinkle
with Parmesan and Cheddar cheeses. Serve. If reheating is necessary,
cover with foil and-bake in 350 F oven for 20 to 25 minutes or
until hot.

Yield: 4 servings


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