- Me: “Hey Dad, what are you making?”
- Dad: “Turkey tetrazzini!”
- Me: “Um, what recipe did you use?”
- Dad: “the usual one that your mom makes!”
- Me: “okay?”
He brings the dish to the table, very proud because it is bubbly and looks delicious, but the smell was overwhelming! At first bite, I spit it right out in my napkin! Turns out he used 1 CUP OF DRY SHERRY instead of 1 TABLESPOON! And I am not a huge fan of sherry anyway! Oh well!
My recipe is a bit more figure friendly. I added crushed red pepper to my plate, so maybe the rest of the casserole was a bit bland for Tony.
- 2 tablespoon butter
- 1 tablespoon diced garlic
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup skim milk
- 3/4 cup parmesan cheese
- 10 ounces cooked diced turkey
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 1 pound cooked spaghetti
- 1/4 cup seasoned bread crumbs
Melt buter and saute garlic for a few minutes. Add two tablespoons of flour and mix for 2 minutes. Slowly add chicken broth to make a thick sauce, stirring constantly. Remove from heat. Add milk, Parmesan cheese, milk, salt and pepper to taste and stir until cheese is melted. Stir in cooked pasta and turkey. Pour into casserole dish (I used my pie plate!). Sprinkle with bread crumbs and bake for 375 degrees for 30 minutes, or until bubbly.
I sliced some cucumbers with 1 tablespoon of blue cheese dressing:
Snow is lightly falling, we’ll see what tomorrow brings! See you in the a.m.!