| | Turkey Tetrazzini #3
12 ounces of turkey breast tenderloin steaks
1 2/3 cup of milk
2 tablespoons of all purpose flour
2 teaspoons of instant chicken bouillon granules
1/8 teaspoon of pepper
1/4 cup of slivered almonds
1 tablespoon of cooking oil
1 cup of sliced fresh mushrooms
2 tablespoons of dry white wine, dry sherry or milk
4 ounces of packages dried thin spaghetti, cooked and drained
1/4 cup of finely shredded Parmesan cheese
2 tablespoons of snipped parsley
Tomato slices, optional
Parsley sprigs, optional
Rinse turkey, pat dry with paper towels. Cut into bite size strips. For the sauce, in a small bowl stir together 1 2/3 cups milk, flour, bouillon granules and pepper till smooth. Set aside.
Preheat a wok or large skillet over medium high heat. Add almonds, stir fry for 2 to 3 minutes or till golden. Remove almonds from wok. Let wok cool slightly.
Add cooking oil to cooled wok. Preheat over medium high heat ( add more oil if necessary during cooking). Stir fry mushrooms and green onions in hot oil for 1 to 2 minutes or just till tender. Remove mushroom mixture from wok.
Add turkey to wok. Stir fry for 2 to 3 minutes or till tender and no longer pink. Push turkey from center of wok. Stir sauce, add to center of wok. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.
Stir in wine, sherry, or milk. Return the mushroom mixture to wok. Add the cooked spaghetti, Parmesan cheese, and parsley. Toss to coat. Cook and stir for 1 to 2 minutes more or till heated through. Sprinkle with toasted almonds. Serve immediately. If desired garnish with tomato and parsley. Makes 4 servings |
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