Turkey Tetrazzini Recipes?

Ingredients

* 10 ounces mushrooms, sliced thin (about 4 cups)

* 5 tablespoons unsalted butter

* 1/4 cup all purpose flour

* 1 3/4 cups milk

* 2 cups chicken broth

* 1/4 cup dry white wine

* 10 ounces spaghetti

* 3 cups coarsely chopped cooked turkey, including cooked giblets if desired

* 1 cup cooked peas

* 2/3 cup freshly grated Parmesan

* 1/3 cup fine fresh bread crumbs

Directions

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

This dish serves 8.

INGREDIENTS (Nutrition)

* 1 (16 ounce) package uncooked spaghetti

* 1/2 cup butter

* 1/2 cup all-purpose flour

* 3 cups chicken broth

* 2 cups milk

* 1 2/3 cups grated Parmesan cheese

* 4 cups chopped cooked turkey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Use your turkey in place of chicken in this recipe. It's delicious, and so are the variations.

Creamy Chicken and Noodles

Prep: 10 min., Cook: 15 min.

1 (0.6-oz.) envelope Italian dressing mix

1 (8-oz.) package wide egg noodles

2 tablespoons butter, softened

3 cups chopped cooked chicken

1 cup whipping cream

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.

2. Cook noodles according to package directions; drain well, and return noodles to pan.

3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: Makes 6 servings

VARIATIONS:

1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.

2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.

3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.

--Southern Living