Turkey Tetrazzini Recipe


MethodInterest Group


 Thin spaghetti8 Ounce
 Butter/Margarine4 Tablespoon (Around 0.5 Stick)
 Flour4 Tablespoon
 Salt1⁄4 Teaspoon
 Milk2 Cup (32 tbs)
 Canned sliced mushrooms4 Ounce
 Diced cooked turkey2 Cup (32 tbs)
 Canned pimientos4 Ounce, diced
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size

Calories 391 Calories from Fat 129

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 64.7 mg

Sodium 295 mg12.3%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 5.9 g

Protein 24 g47.5%

Vitamin A 17% Vitamin C 26.7%

Calcium 14.6% Iron 4.7%

*Based on a 2000 Calorie diet


1 Cook spaghetti, following label directions; drain.
Place in a buttered 8-cup casserole.
2 While spaghetti cooks, melt butter or margarine over low heat in a medium-size saucepan.
Blend in flour and salt; cook, stirring all the time, just until mixture bubbles.
Stir in milk slowly, then liquid from mushrooms, plus enough water to make 1 cup; continue cooking and stirring until sauce thickens and boils for 1 minute.
3 Stir in mushrooms, turkey, and pimientos; spoon over spaghetti; sprinkle with cheese.
4 Bake uncovered in moderate oven [350°] for about 1 hour.