Recipe from foodguru.com:

Turkey Tetrazzini

Ingredients:

* 1 stick butter
* 1 cup onions, minced
* 1 teaspoon garlic, chopped
* ¾ cup flour
* 4 cups turkey stock or chicken broth
* 1 quart heavy cream
* 1 cup Swiss cheese
* ½ cup parmesan cheese, shredded
* 2 cups mushrooms, sliced
* 1 ½ tablespoons Food Guru Steak Spice
* 1 quart turkey, chopped
* 1 lb spaghetti
* ½ cup green peas
* 1 lb Swiss cheese, shredded
* 1 cup parmesan, shredded
* fresh bread crumbs

Begin by making béchamel. Melt a stick of butter in a saucepan, add
minced onions and cook until the onions soften. Add chopped garlic and stir.

Add flour and stir to form a roux. Add turkey stock or chicken broth.
This should create a tight ball. Add heavy cream stirring constantly.
Using cream instead of milk will create a rich, velvety, smooth sauce.

Turn this into a mornay sauce by adding Swiss and parmesan cheese. Add
mushrooms and season with Food Guru Steak Spice or salt and pepper. Add
turkey and stir to combine. Add spaghetti and a few green peas for color.

Spray a casserole dish and pour in the tetrazzini. Layer Swiss, parmesan
and fresh bread crumbs evenly over the top of the casserole. Bake in a
400-degree oven until the cheese melts and turns golden brown.

***************

Well I made this last weekend and it came out pretty good (I use chicken
instead of turkey.)
One thing I'm confuse about though is in the 2nd paragraph it says after
adding broth it should create a tight ball but it was nowhere near a
tight ball. Do you think he meant before adding the broth?

Also since I like the way the cheese sauce came out do you think I can
use heavy cream for Au-Gratin Potatoes instead of milk to get the same
texture.

> Also since I like the way the cheese sauce came out do you think I can
> use heavy cream for Au-Gratin Potatoes instead of milk to get the same
> texture.

If you were Julie Child, you wouldn't hesitate to use heavy cream
instead of milk. It will only make the Au Gratin potatoes better,
trust me. ;-)

N.

On Tue, 18 Dec 2007 09:35:03 -0600, Scott > wrote:

> * 1 stick butter
> * ¾ cup flour
> * 4 cups turkey stock or chicken broth

>Add flour and stir to form a roux. Add turkey stock or chicken broth.
>This should create a tight ball.

>One thing I'm confuse about though is in the 2nd paragraph it says after
>adding broth it should create a tight ball but it was nowhere near a
>tight ball. Do you think he meant before adding the broth?

I think the recipe was poorly written. You'd be in big trouble if it
seized up after adding 4 cups of stock!

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Nancy2 wrote:
>> Also since I like the way the cheese sauce came out do you think I can
>> use heavy cream for Au-Gratin Potatoes instead of milk to get the same
>> texture.
>
> If you were Julie Child, you wouldn't hesitate to use heavy cream
> instead of milk. It will only make the Au Gratin potatoes better,
> trust me. ;-)
>
> N.

I am using heavy cream next time but I was wondering if I can forgo the
butter and flour and just blend the cream and cheese together for the
cheese sauce.

On Wed, 19 Dec 2007 12:41:45 -0600, Scott > wrote:

>I am using heavy cream next time but I was wondering if I can forgo the
>butter and flour and just blend the cream and cheese together for the
>cheese sauce.

Heavy cream should be fine. Try it and report back.

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Scott wrote:

> Nancy2 wrote:
>
>>> Also since I like the way the cheese sauce came out do you think I can
>>> use heavy cream for Au-Gratin Potatoes instead of milk to get the same
>>> texture.
>>
>>
>> If you were Julie Child, you wouldn't hesitate to use heavy cream
>> instead of milk. It will only make the Au Gratin potatoes better,
>> trust me. ;-)
>>
>> N.
>
>
> I am using heavy cream next time but I was wondering if I can forgo the
> butter and flour and just blend the cream and cheese together for the
> cheese sauce.


If you are familiar with the commercial product "half and half" you
might try substituting it for the whole cream.
--
JL