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Turkey Tetrazzini |
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Serves: 6
Print this Recipe
1/4 pound mushrooms, sliced
1 tablespoon margarine, diet
2 tablespoons unbleached flour, white
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
2 cups milk, skim
1 teaspoon worcestershire sauce
1/2 cup swiss cheese or gruyère cheese, shredded
1/3 cup green onions, sliced
2 cups turkeys or chicken, cooked, (about 1/2 pound) cut into small cubes
1/2 pound spaghetti, cooked al dente and drained
1/4 cup parmesan cheese, grated
Here's one good way to use leftover turkey.
1. Preheat oven to 350ºF.
2. In a large saucepan over medium heat, sauté the mushrooms in the margarine, stirring them often, until they are just tender.
3. Stir in the flour, salt, pepper, and cayenne. Gradually add milk, stirring constantly. Add the Worcestershire sauce and simmer the sauce, stirring, until it has thickened.
4. Add the cheese and green onions to the sauce and mix well. Add half the sauce to the turkey and half to the spaghetti.
5. Place the spaghetti in the bottom of a greased 2-quart baking dish. Make a well in the center and pour in the turkey. Sprinkle with Parmesan cheese.
6. Bake for 20 minutes, until heated through.
Food exchanges per 1 -cup serving: 2 ½ BREAD, 2 lean MEAT, trace FAT
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