Our family celebrate FCS Day by “Dining In.” Our menu a simple one—Turkey Tetrazzini made from Thanksgiving leftovers, steamed asparagus and cherry tomatoes. The meal was simple to prepare, delicious and appealing to the eye. I hope we made Ellen proud! The Tetrazzini recipe is one given to me by a friend several years ago. I think you’ll like it if you give it a try!
Chicken or Turkey Tetrazzini
1 medium onion, chopped
1 stick butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream (I use fat-free Half and Half to reduce the fat.)
1 (2 ounce) jar pimento with liquid
1 (8 ounce) can mushrooms with liquid
1/4 cup cooking sherry
1 (16 ounce) package egg noodles, cooked and drained
3 cups cooked, chopped chicken or turkey
2 cups shredded mozzarella
Melt butter over medium heat in frying pan. Sauté onion in butter until translucent. Stir in flour, salt and pepper to form a roux. Cook and stir until bubbly. Add chicken broth and whipping cream. Stir until well blended. Add pimento, mushrooms and cooking sherry. Remove from heat. In a greased 13 x 9-inch casserole dish, layer cooked egg noodles. Scatter cooked chicken or turkey over noodles. Pour sauce evenly over entire mixture. Sprinkle with 2 cups shredded mozzarella cheese. Bake at 350 degrees for 30 minutes.
Yield: 10 to 12 servings
Have a wonderful weekend, everyone!