Make-Ahead Turkey Tetrazzini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 232.4
- Total Fat: 6.1 g
- Cholesterol: 39.1 mg
- Sodium: 742.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.4 g
- Protein: 18.9 g
View full nutritional breakdown of Make-Ahead Turkey Tetrazzini calories by ingredient
Number of Servings: 8
Ingredients
-
8 oz. uncooked Ronzoni Healthy Harvest whole wheat spaghetti
1/4 cup Blue Bonnet Light
2 cups sliced fresh mushrooms
3 tablespoons all-purpose flour
2 cups ProgressoŽ chicken broth 99% fat free
3/4 cup fat free half-and-half
1 to 3 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired
Directions
Cook spaghetti as directed on package. Drain.
Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.
This recipe may be baked immediately after assembly. Bake at 350°F for 30 to 40 minutes, or until brown and bubbly
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.
This recipe may be baked immediately after assembly. Bake at 350°F for 30 to 40 minutes, or until brown and bubbly
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIDANGEROUS.