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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.9
  • Total Fat: 4.4 g
  • Cholesterol: 39.0 mg
  • Sodium: 728.0 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.2 g

View full nutritional breakdown of Turkey Tetrazzini calories by ingredient
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Turkey Tetrazzini

Submitted by: SHEWRITES1

Introduction

Turkey and thin spaghetti in a light cream sauce, topped with parmesan and baked in the ven until golden brown. Turkey and thin spaghetti in a light cream sauce, topped with parmesan and baked in the ven until golden brown.
Number of Servings: 6

Ingredients

    2 Tbs magarine, divided
    1 tsp salt
    ½ pd fresh mushrooms
    ½ tsp nutmeg
    1 Tbs lemon juice
    ½ tsp onion powder
    6 Tbs flour
    ½ tsp paprika
    2.5 cups chicken broth
    ¼ tsp white pepper
    1 cup skim milk
    half pd spaghetti or thin noodles
    1/4 cup sherry
    4 cups turkey, bite-sized pieces
    2 Tbs parsley
    1/4 cup parmesan or romano

Directions

Melt 1 Tbs margarine in heavy frying pan and sauté mushrooms until soft. Add lemon juice and remaining margarine. Blend in flour until smooth; cook over low heat 1 to 2 minutes. Add broth and milk, bring to a boil, reduce heat and cook, stirring, until thickened 2 to 3 minutes. Add sherry, parsley, salt, nutmeg, onion powder, paprika and white pepper; cook 2 to 3 more minutes. Preheat oven to 350 degrees.

Cook spaghetti according to package directions. Drain well. Coat bottom of a lightly oiled 10 cup casserole with sauce. Layer the mushrooms, spaghetti and turkey over sauce. Top with remaining sauce. Sprinkle with Parmesan. Bake 30 to 40 minutes, or until bubbly.

Makes 4 servings






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