Turkey Tetrazzini

Preparation info

  • Serves


    • Difficulty


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • ¾–1 lb (350–450 g) cold roast turkey
  • 8 oz (225


Cut the turkey in bite-sized pieces and set aside. Cook the noodles in boiling salted water for 8 minutes, or until just tender. Meanwhile, slice and lightly fry the mushrooms in half the butter, add a squeeze of lemon juice and draw off the heat. Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the stock. Bring to the boil