Turkey Tetrazinni (Or Chicken)
Recipe: #8683
March 20, 2013
Categories: Casseroles, Chicken, Turkey, Spaghetti, Italian, Pacific Northwest, Pacific Rim, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Alcohol, Wine, Spicy, Chicken Dinner, Italian Dinner, more
"A delicious rich company worthy dish, or for that special person. Can be doubled and more. Revised from Cooking for 2, by Barbara Kyte & Katherine Greenberg."
Ingredients
Nutritional
- Serving Size: 1 (472.8 g)
- Calories 717.9
- Total Fat - 38.4 g
- Saturated Fat - 15.5 g
- Cholesterol - 224.8 mg
- Sodium - 2967.6 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 2.1 g
- Sugars - 3 g
- Protein - 38.6 g
- Calcium - 228.8 mg
- Iron - 4.2 mg
- Vitamin C - 2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 300f degrees.
Step 2
Melt butter in a frypan over medium heat, saute mushrooms and bell pepper 5 minutes; blend in flour, salt and pepper, add cream, stirring constantly and cook until thickened,3 minutes; add turkey and sherry, heat through, 2 minutes, season with tobasco.
Step 3
Cook spaghetti according to box instructions, al dente, drain. Pour into a shallow greased baking dish, add a small amount of the turkey mixture to egg yolk and stir thouroughly , add remaining turkey mixture and stir until blended.
Step 4
Pour over spaghetti and sprinkle with cheese. Bake at 300f degrees for 30 minutes
Tips
No special items needed.