{"id":2593,"date":"1999-12-04T13:04:20","date_gmt":"1999-12-04T13:04:20","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/turkey-tettrazzini\/"},"modified":"1999-12-04T13:04:20","modified_gmt":"1999-12-04T13:04:20","slug":"turkey-tettrazzini","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/turkey-tettrazzini\/","title":{"rendered":"Turkey Tettrazzini"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 1\/2 Tbs. salt<br \/>\n5 quarts water<br \/>\n12 oz. box spaghetti<br \/>\n1 medium onion, chopped<br \/>\n1\/4 c. butter or margarine<br \/>\n1\/4 c. all purpose flour<br \/>\n1 1\/2 c. chicken stock<br \/>\n1 1\/2 c. milk<br \/>\n1 tsp. salt<br \/>\n1\/8 tsp. pepper<br \/>\n3\/4 c. grated Parmesan cheese<br \/>\n1\/2 lb. mushrooms, sliced<br \/>\n3-4 c. cooked turkey, diced small<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a large pot, add salt to boiling water. Add spaghetti so water continues to boil. Cook, uncovered, until tender, about 9 minutes. Stir occasionally. Drain. Run under cold water so spaghetti stops cooking. Meanwhile, cook butter &amp; onion until tender in a saucepan. Remove from heat &amp; stir in flour. Stir until flour mixes smoothly with the butter. Gradually stir in stock &amp; milk. Return to heat<br \/>\n cook &amp; stir until sauce boils. Season sauce with salt, pepper &amp; 1\/4 c. cheese. Set aside. In a large skillet, saute mushrooms in 2 Tbs. butter until lightly browned. Combine spaghetti, mushrooms &amp; turkey in a 2-3 quart casserole. Pour sauce on top. Sprinkle with remaining cheese. Chill until ready to bake. Bake at 375 for 30-35 minutes or until bubbly. If dish hasn&#8217;t been chilled, cook about 20 minutes. Makes 6 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 Tbs. salt 5 quarts water 12 oz. box spaghetti 1 medium onion, chopped 1\/4 c. butter or margarine 1\/4 c. all purpose flour 1 1\/2 c. chicken stock 1 1\/2 c. milk 1 tsp. salt 1\/8 tsp. pepper 3\/4 c. grated Parmesan cheese 1\/2 lb. mushrooms, sliced 3-4 c. cooked turkey, diced small<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-2593","post","type-post","status-publish","format-standard","hentry","category-turkey"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2593"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2593\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}