Baked Turkey Tetrazzini
What You'll Need:
1/2 lb spaghetti
2 Tablespoons butter
8 oz package of baby portabello mushrooms
2 1/2 teaspoons Garlic & Herb Seasoning
12 oz jar Alfredo sauce
1/4 cup dry white wine or cooking sherry
1 cup Swiss cheese, shredded*
2 cups leftover cooked turkey
1/2 cup grated fresh Parmesan cheese*
4 slices bacon, cooked & crumbled
*Cook's tip: I've started using block cheese and shredding it myself. One, it's more cost effective and two, the cheese melts and works better in the recipes. Why? Because bagged/pre-shredded cheese has cellulose added to it to prevent clumping/caking. What's cellulose? Oh, just superfine wood pulp. So if you'd rather not eat sawdust and have more cooperative cheese, you should try buying blocks yourself. You won't be disappointed.
Directions:
Preheat oven to 325.
Slice mushrooms.
*Cook's Tip: Buy the whole baby portabello mushrooms and slice quickly and evenly using an egg slicer.
Break spaghetti in half and cook in boiling salted water until tender. Drain and reserve 1/4 cup of pasta water. Set aside.
In a large saucepan, melt butter over medium heat. Add sliced mushrooms and garlic seasoning. Cook and stir for approximately 7 minutes or until soft.
Pour in Alfredo sauce and wine or sherry, heat thoroughly. Stir in shredded Swiss cheese, until melted. Remove from heat and stir in turkey.
Top with fresh grated Parmesan cheese and bacon crumbles.
Bake for 30 minutes.
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