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Turkey Tetrazzini


Course : Turkey
Source:
Serves: 8
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Ingredients:


2 tablespoons margarine or butter

1/2 pound fresh mushrooms -- sliced

1 tablespoon lemon juice

6 tablespoons flour

2 1/2 cups turkey or chicken broth

1 cup 2% milk

1/4 cup sherry -- sub.apple juice/broth

2 tablespoons fresh or 2 ts dry parsley

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon onion powder

1 dash paprika

1 dash white pepper or black pepper

1/2 pound spaghetti or thin noodles

4 cups chopped turkey -- cooked

1/4 cup grated parmesan cheese
 

Preparation / Directions:


When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat. Heat 2 tsp margarine in fryingpan; saute mushrooms 5 min. Sprinkle with lemon juice. Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry (or apple juice or extra broth) and seasonings. Continue cooking 2 to 3 minutes until thickened. Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or until mixture bubbles.

 

Nutritional Information:

1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat 3 protein choices, 2 starch choices

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