Lighter Turkey Tetrazzini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Given to me by my mother, this recipe is lighter because it uses milk instead of cream or half and half. You will love this delicious version and it's easy to make. Even my picky daughter will eat it. Ingredients:
8 ounces spaghetti or 8 ounces linguine |
3 tablespoons butter or 3 tablespoons margarine |
1 small onion, diced |
1/4 cup all-purpose flour |
2 3/4 cups whole milk |
1 (4 1/2 ounce) jar sliced mushrooms, undrained |
1 chicken bouillon cube |
1/2 teaspoon salt |
1/4 teaspoon cracked pepper |
1/4 cup parmesan cheese |
2 cups turkey, cubed |
4 slices white bread |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Cook spaghetti or linguini as directed on label in a large saucepot. Drain and return to saucepot to keep warm.
2. Meanwhile, in a 2 quart saucepot, melt 3 tbsp butter or margarine over medium heat.
3. Add onion a cook until tender, stirring occasionally.
4. Stir in flour until blended and cook for 1 minute.
5. Gradually stir in milk, mushrooms with liquid, bouillon, salt and pepper.
6. Cook, stirring constantly, until mixture thickens very slightly. Don't be concerned if the liquid seems thin.
7. Remove from heat and stir in parmesan cheese.
8. Add sauce mixture and turkey to spagetti or linguine in large pot. Gently toss to mix well and add mixture to 8 x 12 glass baking dish.
9. Preheat oven 350°F
10. Melt 3 tbsp butter in 2 quart saucepot on low heat.
11. Tear bread slices into pieces and pulse with a food processor or blender to make course bread crumbs.
12. Add bread crumbs to melted butter and stir until mixed. Top mixture with bread crumbs.
13. Bake for 20 minutes and bread crumbs are golden.
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