Turkey spaghetti bake
6 - 8 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz) spaghetti, cooked until barely tender |
| ½ | cup | Parmesan -=OR=- |
| ½ | cup | Swiss cheese; |
| 3 | tablespoons | Dry sherry -=OR=- |
| 3 | tablespoons | Dry vermouth; |
| Salt; to taste | ||
| Fresh ground pepper; taste | ||
| 1 | tablespoon | Butter -=OR=- |
| 3 | tablespoons | Butter -=OR=- |
| 3 | tablespoons | Margarine; |
| 3 | tablespoons | All-purpose flour; |
| 2½ | cup | Half & half -=OR=- |
| 2½ | cup | Milk; (low-fat) |
| 1 | tablespoon | Margarine; |
| 1 | cup | Ham;*(optional) diced cooked |
| ½ | pounds | Mushrooms, thinly sliced |
| 3 | cups | Turkey;* cooked diced |
| Cream sauce | ||
| 2 | tablespoons | Parsley; fresh minced |
| 2 | tablespoons | Chives; fresh minced -=OR=- |
| 2 | tablespoons | Green onions; minced |
| ½ | teaspoon | Paprika; |
| ½ | teaspoon | Salt; |
| ¼ | teaspoon | Ground pepper; freshly |
| 2 | Egg yolks; sightly beaten | |
Directions
SPAGHETTI BAKE
CREAM SAUCE
*If ham is not used, increase turkey by 1 cup.
TURKEY SPAGHETTI BAKE: Drain cooked spaghetti. Toss with ¼ cheese and 1 tb sherry or vermouth; spread in greased shallow 1-½ 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 ¼ 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 ½ 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. Loo's "Never Say Leftovers". Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 12-28-94