Friday, August 26, 2011

Turkey Tetrazzini

Turkey Tetrazzini

1 sticks butter
½ c. flour
½ t. salt
dash of cayenne, nutmeg and curry powder
2 c. milk
½ c. cream
2 egg yolks
½ c. dry sherry
1 c. sautéed sliced mushrooms
4 c. cooked turkey, cubed
1 c. peas (optional)
8 oz. angel hair pasta, cooked
1 c. shredded cheddar

Melt the butter and add the flour and seasonings. Add the milk and stir at medium high heat constantly until thickened. Mix cream and yolks together. Take ½ c. of white sauce and add it to the cream and yolks, and then add back to the pan. Continue to stir until smooth and thickened. Remove from heat and add sherry.

To the cooked pasta add 2 c. white sauce. Add turkey and mushrooms to remaining sauce. Place pasta sauce in oven friendly buttered pan. Add the sauce with mushrooms and turkey. I quit with the peas some years ago and I don't know why. Top with cheddar.

This is where I cover with first press and seal and then foil and label and freeze. Everything I make that is cooked after freezing is either thawed and baked at 350º until done or baked frozen at 350º until done. One just takes longer that the other. I usually end the cooking process with anything that has cheese on it, by having it hit the broiler for a couple minutes.

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