Receta Mushroom Turkey Tetrazzini
Mushroom Turkey Tetrazzini
Hmmm, what to do with all those turkey leftovers. This was originally a chicken recipe, but I used turkey in it and it is wonderful and a nice change from all the Thanksgiving recipes you made yesterday…
Mushroom Turkey Tetrazzini
INGREDEINTS:
- 1 package uncooked spaghetti noodles-broken into 2-inch pieces
- 2 teaspoons chicken bouillon granules
- 1/2 pound fresh mushrooms-sliced and quartered
- 1/2 cup onions-diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup cooking sherry or chicken broth
- 1/8 teaspoon nutmeg-ground
- 1 cup fat-free evaporated milk
- 2/3 cup grated Parmesan cheese, divided
- 4 cups cubed cooked turkey breast
- 1/4 teaspoon paprika
- 1/2 cup bread crumbs
DIRECTIONS:
Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a greased 9 x 13 baking dish; set aside.
In a large nonstick skillet, saute mushrooms and onions in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika, remaining Parmesan cheese and bread crumbs. Bake for 25-30 minutes or until golden and bubbly.
**Adapted from Taste of Home, 2011 Annual Recipes