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Tuesday, November 26, 2013


This low-fat version of a classic recipe is a great way to use leftover turkey from Thanksgiving dinner.  You can also substitute chicken to make it anytime during the year.

Turkey Tetrazzini

                                              1 T. oil
                                                ¼ c. all-purpose flour
                                                ¼  tsp. pepper
                                                1 c.  defatted chicken broth
                                                8 oz.  evaporated skim milk
                                                2 T. sherry
                                                7 oz.  spaghetti, cooked and drained
                                                2 c.  cubed turkey breast
                                                1 can (3 oz.) sliced mushrooms, drained
                                                ½  c.  Parmesan cheese, grated

Preheat the oven to 350 degrees. In a large saucepan, heat the oil over low heat.
Blend in the flour and pepper, stirring until the mixture is smooth and bubbly.  Slowly whisk in the broth and evaporated skim milk, stirring constantly.  Bring to a boil; boil and stir for 1 minute.  Stir in the sherry, spaghetti, turkey and mushrooms. 

Pour into an ungreased  2 quart casserole dish and sprinkle with Parmesan cheese.  Bake uncovered for 30 minutes or until bubbly.

Nutrition Information:  1/6 recipe
Calories 331, Total fat 7 g, Saturated fat  2.5 g, Cholesterol  41 mg, Sodium 424 mg, Carbohydrate 37 g, Fiber  0.5 g,  Sugar 0 g,  Protein 27 g

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