Turkey Tetrazzini Recipe
pstrongServes 8/strong
h3Ingredients:/h3
ul
li2 tbsp Margarine or butter/li
li1/2 lb Fresh mushrooms, sliced/li
li1 tbsp Lemon juice/li
li6 tbsp Flour/li
li2 1/2 cup fat-free, low-sodium Turkey or chicken broth/li
li1 cup fat-free milk/li
li1/4 cup Sherry,sub. apple juice/broth/li
li2 tbsp Fresh or 2 ts dry parsley/li
li1 tsp Salt/li
li1/2 tsp Nutmeg/li
li1/2 tsp Onion powder/li
li1 pinch Paprika/li
li1 pinch White pepper or black pepper/li
li1/2 lb whole-wheat Spaghetti or thin noodles/li
li4 cup Chopped, cooked turkey breast
/lili1/4 cup Grated low-fat Parmesan cheese/li
/ul
h3Preparation:/h3
ol
liWhen there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat./li
liHeat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with lemon juice./li
liMelt remaining margarine in a medium saucepan./li
liBlend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps./li
liBring to a boil; add sherry (or apple juice or extra broth) and seasonings. Continue cooking 2 to 3 minutes until thickened./li
liCook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom./li
liLayer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with parmesan cheese./li
liBake at 350 F for 30 to 40 min or until mixture bubbles./li
/ol
h3Nutrition Info:/h3
/pp1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat, 3 protein choices, 2 starch choices
/ppSource: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier October 1993/p
pRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this turkey recipe is not appropriate for diabetics, please contact us and and we will review your suggestions./p
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