turkey tetrazzini (mary becker)
(1 rating)
A great way to use up leftover holiday turkey meat, but also a good reason to buy fresh turkey breast and make it from scratch! This came from the Oak Ridge '43 Club cookbook, "Cooking Behind the Fence," and is a recipe made during World War II.
(1 rating)
yield
6 -8
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For turkey tetrazzini (mary becker)
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1/2 stickbutter
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2/3 csliced onion
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1/4 cflour
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1 tspsalt
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1/2 tspwhite pepper
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1/2 tsppoultry seasoning
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1/4 tspdry mustard
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2 cmilk
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1 cshredded sharp cheddar cheese
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2 Tbspchopped pimento
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2 Tbspdry sherry
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4 ozcan mushroom stems and pieces, with liquid
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1/2 cfresh or frozen peas (optional)
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7 oz pkgspaghetti, cooked and drained
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6-8 slicecooked turkey (about 1 pound)
How To Make turkey tetrazzini (mary becker)
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1Melt butter in saucepan. Saute onion in butter until tender. Blend in flour and seasonings. Remove from heat. Gradually add milk then return to heat. Stirring constantly, cook until mixture thickens. Add 2/3 cup of the cheese (reserving 1/3 cup) and the pimento, stirring until cheese melts. Add sherry and mushrooms with liquid to cheese sauce. (Add peas if using, stir well.)
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2Place a layer of spaghetti (about half) in a 12 x 8 inch (2 quart) casserole dish. Cover with a layer of turkey and a layer of sauce. Repeat, finishing with a layer of sauce. Sprinkle reserved cheese over top. Bake in a 400-degree oven about 25 minutes.
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3NOTE: This casserole may be assembled in advance and frozen. Heat, covered, in 350-degree oven for 1 and 1/2 hours, or until hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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