Make-Ahead Turkey Tetrazzini
By classycook
Ingredients
- 8 oz. uncooked spaghetti
- 1/4 cup margarine or butter
- 2 cups sliced fresh mushrooms
- 3 tablespoons Gold Medal® all-purpose flour
- 2 cups Progresso® chicken broth
- 3/4 cup half-and-half
- 1 to 3 tablespoons dry sherry, if desired
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- Dash pepper
- 3 cups cubed cooked turkey
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, if desired
Details
Preparation
Step 1
Cook spaghetti as directed on package. Drain.
2
Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
3
Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
4
Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Uncover; bake at 350°F. for 20-30 minutes or until thoroughly heated. Sprinkle with parsley.
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