- Recipes Home
- Interest Groups
Turkey Tetrazzini Recipe
|Mushrooms||10 Ounce, sliced thin|
|Unsalted butter||5 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Coarsely chopped cooked turkey||3 Cup (48 tbs) (Including Cooked Giblets If Desired)|
|Cooked peas||1 Cup (16 tbs)|
|Freshly grated parmesan||2⁄3 Cup (10.67 tbs)|
|Fine fresh bread crumbs||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3733 Calories from Fat 1154
% Daily Value*
Total Fat 131 g201%
Saturated Fat 69.2 g346.1%
Trans Fat 0 g
Cholesterol 788.7 mg
Sodium 4498.7 mg187.4%
Total Carbohydrates 306 g102.1%
Dietary Fiber 12.8 g51.4%
Sugars 39.2 g
Protein 341 g681.9%
Vitamin A 78.5% Vitamin C 47.8%
Calcium 158.5% Iron 95.7%
*Based on a 2000 Calorie diet
Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes.
In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole.
In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.
Bake the Tetrazzini in the middle of a preheated 375° F.oven for 30 to 40 minutes, or until it is bubbling and the top is golden.