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Turkey Tetrazzini Recipe
|Cooked turkey slices||1 Pound (6 Pieces)|
|Sliced onion||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||4 Ounce, divided (1 Cup)|
|Chopped pimiento||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce, undrained (1 Can)|
|Spaghetti||7 Ounce, cooked, drained (1 Package)|
Serving size: Complete recipe
Calories 2358 Calories from Fat 954
% Daily Value*
Total Fat 108 g166%
Saturated Fat 61.3 g306.5%
Trans Fat 0 g
Cholesterol 456.4 mg
Sodium 6893.5 mg287.2%
Total Carbohydrates 226 g75.2%
Dietary Fiber 3.2 g12.7%
Sugars 27.6 g
Protein 138 g275.3%
Vitamin A 78.9% Vitamin C 51.6%
Calcium 146.5% Iron 58.6%
*Based on a 2000 Calorie diet
Cook and stir onion in butter in medium saucepan over medium heat until tender.
Blend in flour and seasonings.
Remove from heat.
Gradually add milk.
Stirring constantly, cook over medium heat until mixture thickens.
Add 2/3 cup cheese and pimiento, stirring until cheese melts.
Add sherry and undrained mushrooms to cheese sauce.
Place layer of spaghetti in 12x8-inch baking dish.
Cover with layer of turkey and layer of sauce.
Repeat the layers.
Sprinkle remaining 1/3 cup cheese over top.
Bake about 25 minutes.