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Turkey/chicken Tetrazzini

Recipes »  Main Dish  »  Casseroles

Try this Turkey/chicken Tetrazzini recipe, or contribute your own. "Casseroles" and "Poultry" are two of the tags cooks chose for Turkey/chicken Tetrazzini.

Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Turkey

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Verified by stevemur

Servings          
Original recipe makes 4
1/2 tsDried thyme
1 tbTapioca flour
2/3 c1% milk
5 tbFlour (wondra)
1/2 Med.Onion; diced
2 tbMargarine
8 ozVermicelli pasta; Broken and cooked
1/4 cParmesan cheese
4 Chicken breast halves; cooked OR
3 cTurkey; cooked and cubed
2 tbolive oil
1/2 tsGarlic powder
1 cnChicken broth; (14.5 oz)
1/2 tsDried parsley
1/2 lbMushrooms; sliced
Salt and cayenne; to taste
1/2 cCelery; minced
2 tbSherry

Turkey/chicken Tetrazzini Preparation

Note: 1 more Tb flour can be substitute for tapioka flour but the sauce wont 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! 11/29 7:41 pm-- Ron in Seattle

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Calories Per Serving: 791
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Tags

  1. Poultry
  2. Casseroles
  3. Italian
  4. Celery
  5. Parmes
  6. Chicken
  7. Chicken Broth
  8. Garlic
  9. Olive oil
  10. Cheese
  11. Onion
  12. Parmesan
  13. Parsley
  14. Sherry
  15. Milk
  16. Mushrooms
  17. Turkey

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