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Turkey Tetrazzini Recipe
|Melted butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Chopped cooked turkey||4 Cup (64 tbs)|
|Sliced pimentos||2 Ounce, chopped (1 Jar)|
|Spaghetti||7 Ounce, cooked and drained (1 Package)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2482 Calories from Fat 1189
% Daily Value*
Total Fat 134 g206.3%
Saturated Fat 67.8 g339.1%
Trans Fat 0 g
Cholesterol 482.7 mg
Sodium 2397.8 mg99.9%
Total Carbohydrates 224 g74.6%
Dietary Fiber 1.9 g7.6%
Sugars 20.7 g
Protein 122 g244.3%
Vitamin A 54.4% Vitamin C 43.6%
Calcium 70.8% Iron 53.5%
*Based on a 2000 Calorie diet
In 4-cup glass measure, combine butter and flour. Gradually add broth and half and half, stirring until smooth. Microwave at MEDIUM HIGH for 5 to 6 minutes or until thickened, stirring every 2 minutes.
Combine sauce, turkey, pimiento, spaghetti, mushrooms, salt and pepper. Blend well.
Spoon mixture into 3-quart (9" x 13") baking dish. Sprinkle Parmesan cheese over top.
Convection Bake for 20 to 25 minutes until heated through.