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Turkey Tetrazzini
| Ingredients | |||
| 6 | each | bacon slices | |
| 6 | tablespoon | butter | |
| 3/4 | cup | mushrooms, sliced | |
| 1/3 | cup | onion, chopped | |
| 6 | tablespoon | flour | |
| 1/4 | teaspoon | pepper | |
| 1 1/2 | cup | chicken broth | |
| 1 1/2 | cup | cream, half and half | |
| 3 | tablespoon | sherry, dry (optional) | |
| 8 | oz | spaghetti, cooked (3 1/4 c) | |
| 2 | cup | turkey, or chicken, cooked | |
| 1 | parmesan | ||
| 1 | parsley; chopped | ||
Directions: | |||
| Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6-7 minutes, covered. Crumble and set aside. Add butter to dish with mushrooms and onions. Cook on High 4-5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and 1/2 & 1/2, mix well and cook on High 9-10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13-15 minutes, stirring once. Garnish with parsley. Serves 6-8. Great for using leftover turkey after Christmas or Thanksgiving. | |||
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