PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
1 (16 ounce) package uncooked spaghetti or Fettuccine, broken up into pieces
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
1/4 cup Bread crumbs
4 cups chopped cooked turkey or chicken
1 can sliced mushrooms (optional)
1 tsp Celery Seeds, Salt and Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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.
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 mushrooms, Celery seed, salt and pepper to taste and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.
Turkey Tetrazzini #2
Recipe courtesy of Karen Dirgins Graves
via the "Fannie Farmer" Cookbook:
-leftover turkey shredded up in small chunks
-leftover gravy + another can or two of gravy from the store
-1 box cooked spaghetti
-some cooking sherry (I always guesstimate)
...-a few shakes of grated Parmesan cheese
-mushrooms if you want them
-mix it all together in a glass baking dish, sprinkle with Italian bread crumbs, put it in the oven, and when it's bubbling and slightly browned on the top it's done!