Turkey Tetrazzini

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  spaghetti -- cooked and drained

2

  cups

  turkey -- chopped

8

  ounces

  mushroom caps -- sliced

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

4

  tablespoons

  unsalted butter -- divided

2

  tablespoons

  all-purpose flour

1

  cup

  2% low-fat milk

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  cup

  frozen peas

1/4

  cup

  white wine

1

  cup

  panko

1/2

  cup

  Parmesan cheese -- grated

1/4

  teaspoon

  ground nutmeg

1

  cup

  low-fat sour cream

Heat oven to 375F.

Cook spaghetti according to instructions and drain.

Melt 2 tablespoons butter in saucepan. Add flour and stir and cook for a couple of minutes. Add milk slowly and stir constantly until sauce comes to a boil and thickens. Remove from heat and add sour cream.

Melt 2 tablespoons of butter in large skillet over medium. Add mushrooms, shallot, and garlic. Cook until shallot starts to soften and mushrooms start to brown. Add wine to deglaze pan stirring to get up any browned bits on bottom of skillet.

Add turkey, salt, pepper, nutmeg, and peas. Heat through until peas are defrosted.

Add the sauce and spaghetti to skillet and stir to combine. Pour into a 9x13 inch pan.

Mix Parmesan and panko and sprinkle over top of casserole.

Bake 20 to 25 minutes or until sauce is bubbling and top is golden.

Makes 6 servings.
Per Serving: 490 Calories; 19g Fat (35.0% calories from fat); 28g Protein; 50g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 469mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

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