Turkey Tetrazinni

Preheat oven to 375º. In a large heavy saucepan sauté over medium heat:
   10 ounces mushrooms, sliced thin (about 4 cups) with 1/4 cup butter

Cook until most of their liquid is reduced, lower the heat, add and cook for an additional 3 minutes:
   1/4 cup all purpose flour

Combine and add to the mushroom mixture, stirring constantly and simmering until thickened (approx. 5 minutes).
   1 3/4 cups milk
   2 cups chicken broth
   1/4 cup dry white wine

Meanwhile, in a kettle of boiling salted water cook until it is al dente and drain:
   10 ounces spaghetti

In a large bowl combine:
   The drained spaghetti
   The mushroom sauce
   3 cups diced HoneyBaked Turkey Breast (Oven-Roasted or Smoked)
   1 8 oz. package frozen peas (approx. 1 1/3 cup)
   1/4 diced red pepper
   1/2 cup grated Parmesan cheese

Mix well and transfer to a greased shallow 3 quart casserole. Top with:
   1/3 cup grated Parmesan
   1/3 cup fine fresh bread crumbs
   salt and pepper to taste

And dot top with:
   1 tablespoon butter

Bake for 30 to 40 minutes, or until it's bubbling and the top is golden brown.

Serves 6
Can be prepared in advance and frozen prior to baking. Reduce heat to 325º and cook for approx. 1 1/2 hours. Or bring to room temp. and cook for 50 minutes.

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