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Mushroom Turkey Tetrazzini Recipe Video
|Mushroom||1 Can (10 oz)|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Onion||1 Small, diced finely|
|Cooked spaghetti||2 Cup (32 tbs)|
|Cooked turkey||2 Cup (32 tbs)|
|Parmesan cheese||3⁄4 Cup (12 tbs)|
|Poultry seasoning||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Onion powder||1 Tablespoon|
|Garlic||1 Teaspoon, minced|
|Shredded cheddar cheese||To Taste|
Serving size: Complete recipe
Calories 2128 Calories from Fat 744
% Daily Value*
Total Fat 84 g129.6%
Saturated Fat 45.3 g226.5%
Trans Fat 0 g
Cholesterol 395.8 mg
Sodium 2635.1 mg109.8%
Total Carbohydrates 189 g62.9%
Dietary Fiber 21.6 g86.4%
Sugars 36 g
Protein 161 g322.5%
Vitamin A 46.7% Vitamin C 59.2%
Calcium 137% Iron 88.2%
*Based on a 2000 Calorie diet
Once onions and celery turn translucent stir in the flour.
Stir in the chicken stock to make a medium veloute sauce. (A veloute sauce is a sauce made by using roux and chicken stock.)
Once the sauce reaches a medium thickness stir in the milk then add the remaining ingredients, except for the cheddar cheese.
Spray a casserole dish with non-stick cooking spray, then add mixture into the dish.
Place the dish into a 350 degree oven until casserole starts to bubble, then remove from oven and top with the cheddar cheese.
Place the dish back into the oven and bake until cheese is melted.
Remove dish from the oven and let rest for 10 minutes.
For more information please visit: http://chefjonestv.blogspot.com