Turkey Tetrazzini

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Turkey Tetrazzini

Ingredients

8 oz. Uncooked spaghetti
2 tsp. Canola oil
1/2 cup Butter
2/3 cup Chopped celery
2/3 cup Chopped onions
2/3 cup Chopped red peppers
1 1/2 tsp. Minced fresh garlic (OR 1/2 tsp. garlic powder)
1/3 cup All-purpose flour
1 tsp. Dried thyme leaves
1/4 tsp. Ground black pepper
2 cups Chicken broth
1 cup Milk
3/4 cup Dry white wine
1 lb. Sliced turkey medallions
2 (7 oz.) jars Sliced mushrooms, drained
3/4 cup Shredded Parmesan cheese
1/2 cup Plain dried breadcrumbs
2 tbsp. Unsalted butter, melted
As needed Non-stick cooking spray

Directions

  1. Preheat oven to 350°F.
  2. Cook spaghetti according to package directions; rinse and drain. Toss cooked, drained spaghetti with canola oil. Set aside.
  3. Melt 1/2 cup butter in a large sauté pan on medium heat. Add celery, onions, peppers and garlic. Cook and stir 5 minutes.
  4. Stir in flour, thyme and black pepper. Gradually add broth, milk and wine, stirring constantly until smooth. Bring to boil, stirring frequently. Simmer and stir 1 minute. Remove from heat.
  5. Stir in cooked spaghetti, turkey, mushrooms and cheese.
  6. Spoon the mixture into well-sprayed 3-quart casserole. Combine breadcrumbs and 2 tbsp. melted, unsalted butter. Sprinkle evenly over top of casserole mixture.
  7. Bake in preheated oven 35 to 40 minutes or until mixture is bubbling and golden brown on top.

TIP: Substitute linguine or vermicelli pasta for the spaghetti.

Serve with confidence.®

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