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Turkey Tetrazzini
Nb persons: 10
Yield:
Preparation time:
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| Courtesy of Taste of Home Cookbook, c 2009 Prep: 15 min Bake: 50 min INGREDIENTS: | |
| 1 package (1 pound) | linguine |
| 6 TBSP | Smart Balance buttery spread |
| 6 TBSP | whole wheat flour |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 1/8 tsp | cayenne pepper |
| 3 cups | chicken broth |
| 1 cup | heavy whipping cream |
| 4 cups | cubed cooked turkey |
| 1 cup | sliced fresh mushrooms |
| 1 jar (4 oz) | diced pimentos, drained |
| 1/4 cup | chopped fresh parsley |
| 4 to 5 drops | hot pepper sauce |
| 1/3 cup | grated parmesan cheese |
1 - Cook linguine according to package directions. Meanwhile, in a saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream.
2 - Drain linguine; toss with 2 cups sauce. Transfer to a greased 13 x 9 x 2 baking dish. Make a well in center of noodles, making a space about 6 in. x 4 in.
3 - To remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. Pour into center of dish. Sprinkle with Parmesan cheese.
4 - Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly.
YIELD: 8-10 servings.
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