Turkey Tetrazzini Recipe
Ingredients
| Thin spaghetti | 8 Ounce | |
| Butter/Margarine | 4 Tablespoon (Around 0.5 Stick) | |
| Flour | 4 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Canned sliced mushrooms | 4 Ounce | |
| Diced cooked turkey | 2 Cup (32 tbs) | |
| Canned pimientos | 4 Ounce, diced | |
| Grated parmesan cheese | 2 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 mg21.6%
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
Directions
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.
Chef
