Turkey Tetrazzini

Serves: 6
Total Calories: 815


1/2 cup butter or margarine
1/2 cup flour
4 cups chicken broth
4 egg yolk
4 tablespoons sherry
1 cup light cream
1 salt to taste
1/2 pound mushrooms, sliced, sauteed in butter
3 cups diced, cooked turkey
2 (10-ounce) packages chopped broccoli, cooked, drained
1 (7-ounce) package spaghetti, cooked, drained
2 tablespoons grated Parmesan cheese
1/4 cup slivered, blanched almonds


Melt butter; stir in flour. Gradually stir in chicken broth. Cook over low heat, stirring constantly till mixture thickens. Mix egg yolks, sherry, and cream. Gradually beat flour mixture into egg mixture. Reheat until sauce is thickened, but do not boil. Add salt to taste. Fold in mushrooms and turkey. Reheat.

Put layer of cooked broccoli in bottom of shallow serving dish; top with hot, cooked spaghetti and turkey sauce. Sprinkle Parmesan cheese and almonds on top. Put under broiler and brown until cheese is golden. Serve at once.

Nutritional Facts:

Serves: 6
Total Calories: 815
Calories from Fat: 235

This Turkey Tetrazzini recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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