MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI
This is my absolute favorite of all the Cooking School recipes! It's an especially tasty was of using up your leftover holiday bird or is worth cooking up a breast for. (See *recipe#132827* for directions.) Cooked chicken meat can be used, but turkey gives an even richer flavor. This dish is fit for company but is also good for OAMC as it freezes well.
Provided by Lorraine of AZ
Categories Poultry
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
- Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
- Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
- Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
- Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
- About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
- Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
- Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
- One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jiya Samiya
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Adalea Maldonado
[email protected]I made this for my family and they loved it. The turkey was moist and juicy, and the sauce was rich and creamy.
miankhaliq miankhaliq
[email protected]This is a great recipe for using up leftover turkey. It's also a great way to get your kids to eat their vegetables.
Amma amma Amma
[email protected]I'm not a big fan of turkey, but I loved this recipe. The turkey was cooked perfectly and the sauce was delicious.
Sserwadda Shafik
[email protected]This is a great recipe for a busy weeknight. It's quick and easy to make, and it's always a hit with my family.
MD Shihad
[email protected]I made this for my family and they loved it. The turkey was moist and juicy, and the sauce was rich and creamy.
Farhan Khanzada
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Kamsi Iheuwa
[email protected]I'm not a big fan of turkey, but I loved this recipe. The sauce was creamy and flavorful, and the turkey was cooked perfectly.
Nazmul Hossen
[email protected]This is a great recipe for using up leftover turkey. It's also a great way to get your kids to eat their vegetables.
Pramila Magar
[email protected]I love this recipe! It's so easy to make and it's always delicious.
WILLIAM OTIENO
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Aj carter
[email protected]I've made this recipe many times and it always turns out perfectly. It's a family favorite.
Ahmar Noob
[email protected]I made this for my Thanksgiving dinner and it was a huge hit. Everyone raved about it.
Seyifunmi Christian ah
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Raymond Cook
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The turkey was cooked perfectly and the sauce was to die for.
Md Alom
[email protected]This recipe is easy to follow and the results are amazing. The turkey was juicy and tender, and the sauce was rich and flavorful.
Mekiza
[email protected]I followed the recipe exactly and it turned out perfectly. The sauce was especially delicious.
Kansas Brown
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover turkey.
Chris Glass
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Robert Bruce
[email protected]This recipe was a hit with my family! The turkey was moist and flavorful, and the sauce was creamy and cheesy. I will definitely be making this again.