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From: MERRYF@brownvm.brown.edu (Marilyn Fenton)
Newsgroups: rec.food.recipes
Subject: MEAT: Chicken or Turkey Tetrazzini
Summary: original subject was Request for Tetrazzini Recipe
Keywords: recipe meat
Message-ID: <1990Nov13.042251.16990@mthvax.cs.miami.edu>
Date: 12 Nov 90 21:17:00 GMT
Followup-To: rec.food.cooking
Organization: n/a
Lines: 20
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Here's a quick recipe for Tetrazzini that uses leftover
chicken/turkey.  I have successfully cut it in half and also cut the
fat by using milk instead of half and half.

5 cups cooked chicken or turkey                   1/2 cup flour
3-1/2 cups chicken broth                          1/4 tsp. nutmeg
16 oz. spaghetti                                   paprika
1/2 cup margarine                                 1/2 cup dry sherry
1/2 lb. mushrooms, sliced                         1 cup half and half
1 T lemon juice                                   3 oz. grated parmesan
1 small onion, chopped

Cook spaghetti according to package directions and place in buttered
13X9" pan.  Melt 2 T margarine.  Add onion, mushrooms and lemon juice
and cook 5 minutes then remove from pan.  Melt the remaining margarine
and add flour, 1 T salt, nutmeg and 1/2 tsp. paprika and cook until
smooth.  Add sherry and broth and cook until thick.  Add half and half
and mushroom/onion mixture and heat through.  Spread over spaghetti,
sprinkle with parmesan and paprika and cook for 20 minutes at 350
degrees.