Recipe number 67675 is

Turkey Tetrazzini

The ingredients are:
2 tbsp Margarine or butter 1/2 lb Fresh mushrooms, sliced 1 tbsp Lemon juice 6 tbsp Flour 2 1/2 cup Turkey or chicken broth 1 cup 2% milk 1/4 cup Sherry, juice/broth 2 tbsp Fresh or 2 ts dry parsley 1 tsp Salt 1/2 tsp Nutmeg 1/2 tsp Onion powder 1 pinch Paprika 1 pinch White pepper or black pepper 1/2 lb Spaghetti or thin noodles 4 cup Chopped, cooked turkey 1/4 cup Grated Parmesan cheese

The recipe yield is:
8 servings

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)

Main Dish; Diabetic; Cheese; Low-Fat/Cal

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