Turkey Tetrazini
1/2 16-oz. pkg. fuccili or spaghetti
4 tbsp margarine or butter (1/2 stick)
1 lb. mushrooms, thinly sliced
1 small onion, diced
1/4 c. flour
3/4 tsp salt
1 tsp dry thyme leaves
1 tsp chicken flavor instant bouillon
3 c. milk
1/4 c. dry sherry (optional)
1/4 c. chopped parsley
3 c. diced, cooked turkey
2 large tomatoes
1 tbsp grated Parmesan cheese
In large saucepot cook fuccili or spaghetti as label directs. Drain.
Return to saucepot and keep warm.
Meanwhile in 10-inch skillet over medium high heat in hot margarine
or butter cook mushrooms and onion stirring occasionally until tender
and liquid evaporates. Over medium heat stir flour, salt, thyme and
bouillon into mushroom mixture until blended. Cook 1 minute. Gradually
stir in milk and sherry. Cook, stirring constantly, until mixture
boils and thickens slightly. Reserve 1 tablespoon chopped parsley for
topping. Stir turkey and remaining chopped parsley into sauce. Heat
through.
Preheat broiler. Cut tomatoes into thin slices. To fuccili in
saucepot add turkey mixture. Gently toss to mix well. Spoon half of
mixture into 2-quart broiler safe baking dish or 11 by 7 inch glass
baking dish. Arrange half of tomato slices on top of mixture in baking
dish. Top with remaining turkey mixture then remaining tomato slices.
Sprinkle tomato slices with grated Parmesan and reserved parsley.
Broil 5 minutes or until tomatoes are heated through.
Makes 6 main dish servings about 465 calories each.
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