Title: Turkey/chicken Tetrazzini Categories: Poultry, Casseroles, Ethnic, Pasta Yield: 4 servings 4 Chicken breast halves;cooked 2 tb Sherry Or-- 1/2 Med. Onion, diced 3 c Turkey, cooked and cubed 1/2 c Celery, minced 1/2 lb Sliced mushrooms 1/2 ts Dried thyme 2 tb Olive oil 1/2 ts Dried parsley 2 tb Margarine 1/2 ts Garlic powder 1 tb Tapioca flour Salt, cayenne, to taste 5 tb Flour (wondra) 8 oz Vermicelli pasta-- 2/3 c 1% milk Broken and cooked 1 cn Chicken broth (14.5 oz) 1/4 c Parmesan cheese Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10″ fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
