Turkey Mushroom Tetrazzini
Total TimePrep: 25 min. Bake: 25 min.
- 8 ounces uncooked spaghetti
- 3 tablespoons cornstarch
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 teaspoon seasoned salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 can (12 ounces) fat-free evaporated milk
- 2-1/2 cups cubed cooked turkey breast
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
- Preheat oven to 350°. Cook spaghetti according to package directions; drain.
- Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
- Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
Nutrition Facts1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.
Dec 3, 2015
This recipe is very bland. I followed the instructions and ingredients as written.
Nov 30, 2015
This was really good and a great way to use up left over turkey!
Nov 30, 2015
found this very tasteless. Ended up discarding the leftovers.
Jan 30, 2015
Great dish! Look forward to making this with leftover Thanksgiving turkey every year! Only change I make is to double the mushrooms (& use gluten-free spaghetti if my daughter's dining with us--no one else ever notices). They are never any leftovers!
Jun 15, 2014
This dish was so, so good! My husband and son really liked it. It was easy and also worked well as a leftover dish for lunch. I will definitely make this again.
Jan 30, 2014
This is a very good lighter version of turkey tetrazzini. I followed what other reviewers said and added sage and used turkey breast that was well-seasoned. I also used 10 oz. of chicken broth and 4 1/2 oz of white wine. I also suggest breaking the spaghetti in half to aid in serving it. Bon appetit!
Jul 5, 2012
I've been making turkey tetrazzini with leftover holiday turkey for years but having been looking for lighter versions of my favorites. This is an excellent lighter version of one of my favorites. Will be making this many times in the future!!!
Feb 13, 2012
I, too, thought it could have used more flavor, could be it depends on how the turkey was cooked originally. I may try adding some sage next time. Also like the idea of adding veggies.
Jan 11, 2012
Was good but lacking some flavor. I would probably marinate the turkey to help with the flavor next time I make it.
Jan 3, 2012
We thought this was excellent and had plenty of flavor. It was a great and different way to use up the leftover Thanksgiving turkey.