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. |
