Turkey Tetrazzini

Last week I canned a turkey; I have already given some away as lots of people understand the delicious ways that it can be used. Besides the obvious, creamed turkey on biscuits and turkey with homemade noodles (a favorite in this part of the Midwest), we enjoy this turkey, mushroom and spaghetti dish baked in a light white sauce flavored with Parmesan cheese and sherry. No canned soups required.
Adding skim milk powder to the turkey broth and mushroom liquid makes an especially flavorful dish and doesn’t waste any of the good flavor and nutrition. Otherwise, use 1 cup liquid milk and 2 cups broth. Frozen peas can be substituted for the green peppers. I usually use homemade semolina spaghetti; it takes about 12 ounces for fresh to substitute for the dry pasta.

Turkey Tetrazzini

Servings: 6-8

8 ounces Spaghetti, dry - cooked and drained
3 tablespoons Butter
1 small Onion -- diced
½ cup Red or Green Peppers – diced
4 ounces Canned Mushrooms – drained and liquid saved
2 tablespoons Sherry (optional)
¼ cup Flour, All-purpose
1 cup Skim Dry Milk -- (Mix with broth)
3 cups Broth (use any liquid drained from mushrooms and meat as part of the 3 cups)
¼ cup shredded Parmesan Cheese
2 cups or half-pints of cooked or canned Turkey or Chicken, save liquid for recipe
12 saltine crackers, crushed and mixed with ¼ cup butter
¼ cup butter, melted

• Cook spaghetti, drain and set aside.
• In same pan, melt butter, cook onions, mushrooms and peppers. Stir in sherry and cook 1 more minute. Add flour and cook 1 minute. Add milk-broth mixture slowly, cook until thickened. Remove from heat and add parmesan and chicken. Combine with spaghetti in pan.
• Spoon into greased 2 quart shallow dish, top with buttered cracker crumbs, bake 20 minutes or until bubbly at 350°.
• If desired, skip cracker crumbs, bake 10 minutes, and then top with chow mien noodles or crushed canned onion rings or potato chips, and continue baking 10 minutes or until bubbly.

Per Serving (with cracker crumbs): 440 Calories; 17g Fat (34.6% calories from fat); 24g Protein; 46g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat.

1 comment:

  1. Thanks so much for posting all your recipes and figuring out the math as far a content cost. I am always going to do that and never get around to it. You are more organized. Great photos also!
    Jim in So Calif

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