Mushroom Turkey Tetrazzini
Total TimePrep: 35 min. Bake: 25 min.
- 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
- 2 teaspoons chicken bouillon granules
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1/4 cup sherry or additional pasta water
- 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, optional
- Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water
- In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.
- Bake, covered, until bubbly, 25-30 minutes.
Nutrition Facts1 cup: 357 calories, 7g fat (3g saturated fat), 71mg cholesterol, 717mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Feb 2, 2017
This is a fabulous way to use up leftover turkey breast! My whole family enjoys this dish...even my husband who normally won't eat mushrooms. The cooking sherry adds such a nice flavor to the dish, so don't skip it! It's also very filling and has a rich, satisfying flavor. Yum!
Apr 3, 2012
Absolutely delicious! I would make again.
Sep 3, 2011
Soooo good! Even my 3 year old loved it.
Jan 22, 2011
This dish is very quick to make. I needed a recipe to use up ham so that's what I used. We don't like nutmeg so left out. Next time I will try the sherry. I also topped it off with fresh Parmesan. Very good,can't wait to make it again. So versatile!
Nov 29, 2010
This was really good! A great way to use leftover turkey. The flavor was good, easy to put together. Thinking I may toss some fresh broccoli in next time to add some color!
Nov 28, 2010
My two boys (5 &9) really loved this recipe. Both of them had third helpings! I substituted chicken broth for the bouillon and pasta water. I also didn't have the lemon pepper but found a substitution of lemon peel, pepper and salt.I took the lid off for the last 5 minutes of baking because it looked too wet, but I think that made it too dry. Next time we'll leave the lid on.
Nov 18, 2010
This was amazing! I can't see how this could have been made any more delicious as a higher calorie meal. The flavor was rich, creamy, and comforting. I ate my portion, then stood over the casserole dish and ate more ... I couldn't stop! I did not make any substitutions or changes other than adding one diced leek because I put onion in everything. I did this while sauteeing the mushrooms. I also used the sherry instead of the chicken broth. Highly recommended! You won't need to go back to the unhealthy version after this one!
Oct 20, 2010
My husband and I really enjoyed this. It was rich and tasty and delicious! I found cubed turkey in the meat section and used that instead of leftover turkey. Oh, so goooood!
Jun 6, 2010
Oct 25, 2009
This is a really good dish. I used angel hair pasta, omitted the lemon-pepper seasoning and the nutmeg and used 1 tsp. poultry seasoning instead. Excellent!
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