Name Turkey tetrazzini


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* 250g (8oz) red, green and white tagliatelle
* 60g (2oz / 1/4 cup) butter
* 4 rashers streaky bacon, rinds removed, chopped
* 1 onion, finely chopped
* 125 g (4oz) mushrooms, sliced
* 45 g (1 1/2 oz / 1/3 cup) plain flour
* 440 ml (14 fl oz / 1 3/4 cups) chicken stock
* 155ml (5 fl oz / 2/3cup) double (thick) cream
* 6 teaspoons dry sherry
* 375g (12oz) cooked turkey, cubed
* salt and pepper
* freshly grated nutmeg
* 30g (1 oz / 1l/4 cup) grated Parmesan cheese
* sprig of parsley, to garnish

1. Preheat oven to 180C (350F/Gas 4). In a large saucepan of boiling salted water, cook tagliatelle until tender. Drain.
2. In a saucepan, melt butter. Add bacon and onion and cook until onion is soft. Add the sliced mush-rooms and cook until mushrooms are just soft.
3. Stir in flour. Gradually stir in stock, bring to boil and simmer, stirring, until sauce is thickened and smooth. Remove pan from the heat. Stir in cream, sherry, turkey and tagliatelle. Season with salt, pepper and nutmeg. Pour into an ovenproof dish. Sprinkle with Parmesan cheese. Bake in the oven for 30 minutes, or until the top is golden brown. Serve at once, garnished with a sprig of parsley.

Serves: 4

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