turkey tetrazzini (mary becker)
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.
prep time
25 Min
cook time
25 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/2 stick butter
- 2/3 cup sliced onion
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dry mustard
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped pimento
- 2 tablespoons dry sherry
- 4 ounces can mushroom stems and pieces, with liquid
- 1/2 cup fresh or frozen peas (optional)
- 7 oz packages spaghetti, cooked and drained
- 6-8 slices cooked turkey (about 1 pound)
How To Make turkey tetrazzini (mary becker)
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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