Friday, November 23, 2007

Turkey Tetrazinni

Turkey Tetrazinni

4 oz fine pasta (angel hair)cooked and drained
2 cups cooked turkey (cubed)
1 small can mushrooms
1 -2 cups left over stuffing
8 oz cheese (colby-jack)
Left over gravy or chicken broth
1 cup milk
3 tablespoons butter
3 tablespoons flour
½ cup white wine

Make a white sauce:
· 3 tablespoons flour
· 3 tablespoons butter

First melt the butter in a sauce pan, then add flour and mix with a wisk until thick.
Slowly add in 1 Cup milk, wisking the entire time. Cook this for a few minutes, use the wisk to stir constantly.
Then add in 1 Cup chicken broth or left over gravy and 1/2 cup of wine. Cook til bubbly then add in 8 oz of shredded cheese. Cook until cheese is melted.

In a casserole dish (size depends on how much you make) a 2 quart will work for this base recipe.

Place cooked pasta, turkey & mushrooms in the casserole dish. Then pour in the white sauce enough to cover otherwise it will be dry.
*Picture above it what is should look like before cooking.

Bake @ 350 degrees F x 30 minutes.

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