Turkey Tetrazzini


  • 2½ oz butter
  • Juice of half a lemon
  • 8oz sliced button mushrooms
  • 2oz flour
  • 1pt turkey or chicken stock
  • 10fl oz single cream
  • 2tblsp dry sherry
  • 1lb cooked green tagliatelle
  • 12oz chopped cooked turkey
  • 1oz fresh breadcrumbs
  • 1oz Parmesan cheese


Melt 1oz of butter, add lemon juice and fry mushrooms for 5 minutes. Melt remaining butter in a pan, stir in flour and the stock. Cook for 2 minutes. Take off the heat, fold in cream, sherry and seasoning. Add 15fl oz of the sauce with the mushrooms to the tagliatelle. Pour into an ovenproof dish. Mix the turkey into remaining sauce and spoon over. Sprinkle with crumbs and cheese. Bake at Gas Mark 5 / 190°C / 375°F for 30/40 minutes.

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