Turkey Tetrazzini
Yield: 8 Servings
2 tablespoons margarine
1/2 pound fresh mushrooms, cleaned and sliced
1 tablespoons lemon juice
6 tablespoons all purpose flour
2-1/2 cups low sodium chicken broth
1 cup skim milk
1/4 cup dry sherry
2 tablespoons minced fresh parsley
1 teaspoons salt
1/2 teaspoons freshly grated nutmeg
1/2 teaspoons onion powder
1/4 teaspoons paprika
1/4 teaspoons white pepper
1/2 pounds spaghetti or thin noodles
4 cups cooked turkey, cut into bite size pieces
1/4 cup grated parmesan cheese
In frying pan sauté mushrooms in 1 tablespoon of margarine until soft. Add the lemon juice and remaining margarine. Blend in flour until smooth and cook over low heat 1-2 minutes. Add broth and milk, bring to a boil, lower heat and cook stirring until thickened 2-3 minutes. Add the sherry, parsley and seasonings and cook 2-3 minutes.
Preheat oven to 350º.
Cook spaghetti to package directions. Drain well. Coat the bottom of lightly sprayed 13x9 casserole with sauce. Layer mushrooms, spaghetti and turkey over the sauce. Top with the remaining sauce. Sprinkle with parmesan cheese. Bake 30-40 minutes or until bubbly.
B-man
