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Turkey Tetrazzini

2 Tablespoon margarine or butter
1 Teaspoon salt
1/2 Pound fresh mushrooms, sliced
1/2 Teaspoon nutmeg
1 Tablespoon lemon juice
1/2 Teaspoon onion powder
6 Tablespoon flour
1 Pinch paprika
2-1/2 Cup turkey or chicken broth
1 Pinch white pepper or black pepper
1 Cup 2% milk
1/2 Pound spaghetti or thin noodles
1/4 Cup sherry, substitute apple juice/broth
4 Cup chopped, cooked turkey
2 Tablespoon Fresh or 2 tsp dry parsley
1/4 Cup grated parmesan cheese

When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat.

Heat 2 tsp margarine in fry pan and sauté 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.

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

Courtesy Choice Cooking Canadian Diabetes Association

Serves 8