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Leftover Turkey Tetrazzini

1/2 turkey breast, frozen
3 tablespoons butter or margarine
3 tablespoons flour
turkey stock
2 egg yolks
1/2 cup light cream
1 can (3 ounce) sliced, broiled mushrooms
8 ounces thin spaghetti
3 tablespoons grated Parmesan cheese
1/3 cup melted butter
parsley

Defrost turkey breast in refrigerator. Simmer in salted water to cover until tender. Remove meat from bones; cut into fairly large pieces. Refrigerate turkey stock. Melt butter; blend in flour, add 1 1/2 cups turkey stock; cook, stirring until thickened. Combine egg yolks and cream; add slowly, continuing to cook and stir until thickened. Add mushrooms, mushroom broth and turkey. Season. Heat to serving temperature. Cook spaghetti in remaining turkey stock with enough water added to meet package directions. Drain. Combine Parmesan cheese and melted butter; toss with spaghetti. Serve with turkey. Garnish with chopped parsley.
Makes 6 servings.

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