Turkey Tetrazzini
Created by Sue on February 27, 2013
- Servings: 6
- Prep Time: 30m
- Cook Time: 35m
- Recipe #8309
Ingredients
- 16 ounces spaghetti, uncooked
- 3 tablespoons olive oil
- 1 (8 ounce) package fresh mushrooms, sliced
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth or 2 cups turkey broth
- 1 cup heavy cream (may use evaporated milk)
- 3/4 cup freshly grated parmesan cheese
- 2 tablespoons dry white wine
- 3 cups chopped cooked turkey or 3 cups chicken
- 2 tablespoons butter
- 1/4 cup soft breadcrumbs
- 1/8 teaspoon nutmeg
How to Make
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Step 1: Cook spaghetti according to package directions and set aside until needed.
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Step 2: Saute mushrooms in oil until tender, about 5 minutes.
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Step 3: Set mushrooms aside.
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Step 4: Wipe out pan.
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Step 5: Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
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Step 6: Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
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Step 7: Remove sauce from heat.
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Step 8: Stir in cream, Parmesan, and wine, mixing until cheese melts.
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Step 9: Mix in turkey and mushrooms.
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Step 10: Toss spaghetti with sauce mixture, coating noodles thoroughly.
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Step 11: Place noodles in a greased 9x13-inch baking dish.
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Step 12: Melt 2 tbsp butter and toss with bread crumbs.
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Step 13: Sprinkle over the top of noodles.
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Step 14: Sprinkle the nutmeg lightly over the top of the breadcrumbs.
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Step 15: Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (349.2 g)
- Calories 630.5
- Total Fat - 31.5 g
- Saturated Fat - 10.2 g
- Cholesterol - 40.1 mg
- Sodium - 1269.3 mg
- Total Carbohydrate - 67.9 g
- Dietary Fiber - 7.2 g
- Sugars - 5.8 g
- Protein - 20.4 g
- Calcium - 242.8 mg
- Iron - 2.3 mg
- Vitamin C - 41.9 mg
- Thiamin - 0.2 mg