McPhersonSentinel - McPherson, KS
  • Main dish recipe: Mushroom Turkey Tetrazzini

  • Mushroom Turkey Tetrazzini
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  • Ingredients
    * 12 ounces uncooked spaghetti, broken into 2-inch pieces
    * 2 teaspoons chicken bouillon granules
    * 1/2 pound sliced fresh mushrooms
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 1/4 cup sherry or reduced-sodium chicken broth
    * 3/4 teaspoon salt-free lemon-pepper seasoning
    * 1/2 teaspoon salt
    * 1/8 teaspoon ground nutmeg
    * 1 cup fat-free evaporated milk
    * 2/3 cup grated Parmesan cheese, divided
    * 4 cups cubed cooked turkey breast
    * 1/4 teaspoon paprika
    * Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
    * In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
    * Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
    * Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
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