Ingredients
-
1
-
1/2
-
1/3
-
1/2
-
1/2
-
3/4
-
3/4
-
8
-
1/2
-
1/2
-
-
-
-
-
Directions
Creamy Turkey Tetrazzini, This is a great way to use leftover cooked turkey or chicken. It’s also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste., Found this to be pretty bland. It was basic edible comfort food which helped use up some of our turkey leftovers but probably not something I would make again., Fabulous, I had to change up a bit as I had no celery, didn’t miss it. used canned mushrooms-carrots-peas. I also used a whole brick of cream cheese and cooking sherry. Use what you have right? Next time I will use fresh parm its mellower. It was very thick so I put 2 cups of beautiful turkey broth I had left from cooking the turkey, which I also used to cook spaghetti -thinned things out beautifully- very creamy. Oh my will try this again canned veggies didn’t hurt the flav.
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Melt Butter in Saute Pan. |
|
3
Done
|
Add Onion, Celery, Pepper, Salt, Carrots, and Mushrooms Optional. |
|
4
Done
|
Saute Until Vegetables Are Tender. |
|
5
Done
|
Add Flour and Stir Until Vegetables Are Coated. |
|
6
Done
|
Add Wine, and Stir Quickly Until Flour Is Absorbed. |
|
7
Done
|
Gradually Add Broth, Stirring Constantly. |
|
8
Done
|
Bring to a Boil, Reduce Heat and Simmer 5 Minutes, Stirring Frequently. |
|
9
Done
|
Remove from Heat. |
|
10
Done
|
Add 1/2 Cup Parmesan Cheese and the Neufchatel Cheese, Stirring Until Cheese Melts. |
