Sunday, June 22, 2008

Turkey Tetrazzini

8 oz. spaghetti or linguine
2 cups sliced fresh mushrooms
½ cup sliced green onions
2 TB butter
¼ cup flour
dash of pepper
⅛ tsp ground nutmeg
1 cup chicken broth
1 cup milk or light cream
2 cups cooed, chopped turkey
¼ cup parmesan cheese
¼ cup sliced almonds
fresh parsley for garnish (optional)

Cook pasta. Drain and set aside. In saucepan, cook mushrooms and onion in butter. Once tender, add flour, pepper, and nutmeg (it will be gravy texture, so keep stirring to avoid lumps). Add in broth and milk. Stir and cook until thick and bubbly. Stir in turkey and ½ of the cheese. Mix in pasta. Transfer to 8x8 baking dish. Sprinkle with almonds and remaining cheese. Bake at 350° for 15-20 minutes.

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