Turkey Tetrazzini
From Bruce Bartholomew (modified from the Tetrazzini Plus recipe on page 53 in one of his cookbooks).
- ⅓ cup butter
- 1 medium sweet onion
- 1 cup celery chopped in large pieces
- 1 ½ cup fresh mushrooms - sliced OR sliced (OR 1 can 6oz sliced mushrooms, drained)
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- Dash black pepper
- 1 cup chicken broth
- 1 cup light cream or milk
- ¼ cup grated Parmesan cheese
- ¼ cup dry sherry
- 2 cups cooked turkey* cubed
- 2 tablespoons snipped parsley
- 2 tablespoons chopped pitted ripe olives optional
- Hot cooked spaghetti or medium noodles
In wok or pan, melt butter over medium heat. Add onions; cook until tender. Add celery and cook briefly; don't cook it too much - celery should be crunchy.
Add mushrooms; stir-fry 3 minutes. Stir in flour, salt, and pepper.
Add broth and cream; cook and stir until thickened and bubbly.
Cook and stir 1 minute longer. Stir in cheese and sherry. Stir in turkey, parsley, and olives; heat through. Serve over spaghetti noodles.
Makes 6 servings.
*Turkey may be substituted for cooked chicken, ham, pork, or beef.