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Turkey Tetrazzini

  Spaghetti 8 Ounce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Enriched flour 1⁄2 Cup (8 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Light cream 1 Cup (16 tbs)
  Cooking sherry 1⁄4 Cup (4 tbs)
  Salt 1 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Pepper 1 Dash
  Canned mushrooms 6 Ounce, drained
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Diced cooked turkey 2 Cup (32 tbs)
  Shredded parmesan cheese 1⁄2 Cup (8 tbs)

Cook spaghetti in boiling salted water till just tender (don't overcook); drain.
Melt butter; blend in flour.
Gradually stir broth into flour mixture.
Add cream.
Cook and stir till mixture thickens.
Add cooking sherry and seasonings.
Divide sauce in half.
To one half of sauce, add drained spaghetti, mushrooms, and green pepper.
Place in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Add turkey to remaining sauce.
Make well in center of spaghetti and pour in turkey mixture.
Sprinkle Parmesan cheese over all.
Bake in moderate oven (350°) about 25 minutes or till hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2930 Calories from Fat 1334

% Daily Value*

Total Fat 152 g234.5%

Saturated Fat 89.6 g447.8%

Trans Fat 0 g

Cholesterol 629.9 mg210%

Sodium 6581 mg274.2%

Total Carbohydrates 243 g81%

Dietary Fiber 0.58 g2.3%

Sugars 4.3 g

Protein 155 g309.2%

Vitamin A 84.8% Vitamin C 47.6%

Calcium 96.6% Iron 59.1%

*Based on a 2000 Calorie diet

Turkey Tetrazzini Recipe