Baked Turkey Tetrazzini Recipe
Servings: 8
Ingredients
- 1 lb Spaghetti, cooked
- 2 can (3-ounce) sliced mushrooms
- 4 c. Slivered cooked turkey
- 1/4 c. Butter or possibly margarine
- 1/4 c. Chopped onion
- 1/4 c. Flour
- 3 c. Lowfat milk Mushroom broth from cans
- 2 x Chicken bouillon cubes
- 1/8 tsp Pepper
- 1/2 tsp Salt
- 1/8 tsp Nutmeg
- 1 tsp Kitchen Bouquet
- 1 Tbsp. Sherry or possibly Vermouth
- 1/2 lb Diced American cheese
Directions
- Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms.
- Heat butter, add in onion and cook till soft. Stir in flour. Add in liquids, bouillon cubes and spices; cook stirring constantly till sauce thickens.
- Add in Kitchen Bouquet, sherry and cheese. Stir till cheese melts. Pour sauce over spaghetti and turkey. Sprinkle lightly with paprika if you like. Bake at 375 degrees till thoroughly warm, about 20-30 mintes. Serve immediately.
- Yields 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 491 | |
| Calories from Fat 162 | 33% |
| Total Fat 18.18g | 23% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 439mg | 18% |
| Potassium 474mg | 14% |
| Total Carbs 46.71g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.16g | 1% |
| Protein 32.68g | 52% |
