Recipe: Turkey Tetrazzini with Parmesan (using milk and chickens stock)

TURKEY TETRAZZINI WITH PARMESAN

8 ounces uncooked long spaghetti, broken in half
3 tablespoons butter, divided use
1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/8 teaspoon ground black pepper
2 cups milk
1 cup chicken stock
3 cups chopped cooked chicken or turkey
1 (2 ounce) can mushrooms, drained
1/4 cup pimento strips
3/4 cup (about 3 ounces) grated Wisconsin Parmesan cheese, divided use

In a large saucepan, cook the spaghetti according to the package directions; drain. Stir in 1 tablespoon of the butter until the butter is melted; set aside.

Preheat the oven to broil.

In a 3-quart saucepan, melt 2 tablespoons of butter; stir in the flour, salt, paprika, celery salt, and pepper. Remove from the heat; gradually stir in milk and stock. Cook over medium heat, stirring constantly, until thickened.

Add the chicken or turkey, mushrooms, pimento, spaghetti, and 1/4 cup of the cheese; heat thoroughly. Place the mixture on an ovenproof platter or shallow casserole; sprinkle the remaining 1/2 cup of cheese over the top.

Broil about 3-inches from the heat until lightly browned.

Makes 8 servings
Source: Wisconsin Milk Marketing Board