Turkey tetrazzini
Yield: 8 servings
Ingredients:
- 2 tb Margarine or butter 1 ts Salt
- 1/2 lb Fresh mushrooms sliced 1/2 ts Nutmeg
- 1 tb Lemon juice 1/2 ts Onion powder
- 6 tb Flour 1 pn Paprika
- 2 1/2 c Turkey or chicken broth 1 pn White pepper or black pepper
- 1 c 2% milk 1/2 lb Spaghetti or thin noodles
- 1/4 c Sherry sub.apple juice/broth 4 c Chopped cooked turkey
- 2 tb Fresh or 2 ts dry parsley 1/4 c Grated Parmesan cheese
Instructions:
When there are no turkey leftovers turkey or chicken parts can be simmered to provide the cooked meat. Heat 2 tsp margarine in frypan; 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. 1 cup serving 311 calories 30 g carbohydrate 23 g protein 11 g fat 3 protein choices 2 starch choices Source: Choice Cooking Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier October 1993 For comparison 1 1/2 cups clear chicken soup 145 calories (my disk) Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark meat 168 cal per 3 oz serving (8% from fat)
