Liberace's Turkey Tetrazzini
"Can use macaroni. No canned soup in this. Great day after Thanksgiving dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (369.1 g)
- Calories 381
- Total Fat - 21.6 g
- Saturated Fat - 13.2 g
- Cholesterol - 59.6 mg
- Sodium - 1677.8 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 5.8 g
- Sugars - 4.2 g
- Protein - 12.2 g
- Calcium - 202 mg
- Iron - 2.2 mg
- Vitamin C - 46.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 450 degrees F .
Step 2
Lightly grease and pam spray a large baking dish. Boil the spaghetti in half water and half broth for about 10 minutes, or until barely tender.
Step 3
Drain, reserving the broth.
Step 4
Melt half the butter in a large pan.
Step 5
Add the mushrooms and garlic seasoning lightly and cook until tender.
Step 6
Transfer the mushroom mixture out of the pan and set aside.
Step 7
Add the remaining butter to the same pan and stir in the flour, season to taste. Cook but don't brown.
Step 8
Stir in cream and 2 1/2 cups of the reserved broth. Cook, whisking regularly, until smooth and thickened.
Step 9
Remove from heat.
Step 10
Spread half the spaghetti over the baking dish. Cover with half the mushrooms and half the turkey.
Step 11
Pour over half the sauce and sprinkle with half the Parmesan cheese.
Step 12
Repeat, ending with cream sauce on top.
Step 13
Sprinkle with remaining Parmesan cheese.
Step 14
Bake 15 minutes until tetrazzini is bubbly and very lightly browned.
Tips
No special items needed.
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