Monday, November 16, 2009

Mushroom Turkey Tetrazzini

Sorry JD - lol - just couldn't resist. I know you dislike mushrooms as much as I love them. Thanks for trying one the other day :0) eventually you WILL like them - I promise. I appreciate that many people don't like them at all - this recipe is forgiving - try using onion, celery, peas - let me know what you try!! Would love to hear what you think of this recipe. This is one of my husband's favorites. He is not a casserole fan - but this is an exception.

Mushroom Turkey Tetrazzini

1 - 12 oz pkg of spaghetti - I use whole wheat - good fiber and great flavor
2 tsp chicken bouillon
1/2 lb sliced fresh mushrooms
2 tbsp butter
2 tbsp flour
1/4 cup sherry
3/4 tsp lemon pepper
1/2 tsp salt
1/8 tsp nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan, divided
4 cups cubed cooked turkey
1/4 tsp paprika

Cook spaghetti according to directions on package. Reserve 2 1/2 cups of cooking liquid.

In large skillet, saute mushrooms in butter until tender.

Stir in flour until blended.
Gradually stir in sherry and reserved cooking liquid.

Add lemon pepper, salt and nutmeg. Bring to a boil, stir and cook for 2 minutes until thickened.

Reduce heat to low; stir in milk.
Add 1/3 cup Parmesan cheese until blended.

Add sauce to bowl with spaghetti and turkey - stir to combine. Pour mixture into a greased baking dish. Sprinkle with paprika.

Bake at 375 degrees for 30 minutes. Serves 8.

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