Turkey Spaghetti Bake Recipe
Yield: 6 - 8 folksRecipe by luhu.jp
Ingredients:
SPAGHETTI BAKE
1 package: , (8 oz) spaghetti, cooked
1 tbsp: Margarine,
-until barely tender,
1 cup: Ham, *(optional) diced cooked
1/2 cup: Parmesan -=OR=-,
1/2 lbs: Mushrooms, thinly sliced
1/2 cup: Swiss cheese,
3 cup: Turkey, * cooked diced
3 tbsp: Dry sherry -=OR=-,
Cream sauce,
3 tbsp: Dry vermouth,
2 tbsp: Parsley, fresh minced
Salt, to taste
2 tbsp: Chives, fresh minced -=OR=-
Fresh ground pepper, taste
2 tbsp: Green onions, minced
1 tbsp: Butter -=OR=-,
CREAM SAUCE
3 tbsp: Butter -=OR=-,
1/2 tsp: Paprika,
3 tbsp: Margarine,
1/2 tsp: Salt,
3 tbsp: All-purpose flour,
1/4 tsp: Ground pepper, freshly
2 1/2 cup: Half & half -=OR=-,
2: Egg yolks, sightly beaten
2 1/2 cup: Milk, (low-fat)
Directions:
*If ham is not used, increase turkey by 1 cup.
TURKEY SPAGHETTI BAKE: Drain cooked spaghetti. Toss with 1/4 cheese
and 1 tb sherry or vermouth; spread in greased shallow 1-1/2 quart
baking dish and sprinkle lightly salt and pepper. Heat butter or
margarine in skillet saute ham and mushrooms for 5 minutes, stirring
frequently. Place in large bowl with turkey and toss. Stir into
Cream Sauce and heat well; stir into Cream Sauce and heat well; stir
in remaining wine, parsley, and chives or green onion. Correct
seasoning if necessary. Spoon mixture carefully over spaghetti.
Sprinkle top with remain 1/4 cheese. Bake in preheated oven 350
degrees for 25 to 30 minutes. CREAM SAUCE: Melt butter or margarine
in medium saucepan; add flour and cook, stirring for 3 minutes. Add
half and half or milk and stir over medium heat until sauce has
thickened about 10 minutes. Add paprika, salt and pepper. Stir 1/2
cup hot sauce into yolks; stir quickly back into remaining hot sauce.
Cook, stirring, for 3 minutes. Makes about 3 cups. COMMENT: Good for
an after-the-holiday supper Source: Miram B. Loos "Never Say
Leftovers". Brought to you and yours via Nancy OBrion and her
Meal-Master. Submitted By NANCY OBRION On 12-28-94
Source from luhu.jp
TURKEY SPAGHETTI BAKE: Drain cooked spaghetti. Toss with 1/4 cheese
and 1 tb sherry or vermouth; spread in greased shallow 1-1/2 quart
baking dish and sprinkle lightly salt and pepper. Heat butter or
margarine in skillet saute ham and mushrooms for 5 minutes, stirring
frequently. Place in large bowl with turkey and toss. Stir into
Cream Sauce and heat well; stir into Cream Sauce and heat well; stir
in remaining wine, parsley, and chives or green onion. Correct
seasoning if necessary. Spoon mixture carefully over spaghetti.
Sprinkle top with remain 1/4 cheese. Bake in preheated oven 350
degrees for 25 to 30 minutes. CREAM SAUCE: Melt butter or margarine
in medium saucepan; add flour and cook, stirring for 3 minutes. Add
half and half or milk and stir over medium heat until sauce has
thickened about 10 minutes. Add paprika, salt and pepper. Stir 1/2
cup hot sauce into yolks; stir quickly back into remaining hot sauce.
Cook, stirring, for 3 minutes. Makes about 3 cups. COMMENT: Good for
an after-the-holiday supper Source: Miram B. Loos "Never Say
Leftovers". Brought to you and yours via Nancy OBrion and her
Meal-Master. Submitted By NANCY OBRION On 12-28-94
Source from luhu.jp