Turkey Tetrazzini

Michele

Mariano's healthy meal for leftover turkey

Servings: Makes 8, 12 ounce servings

12 oz. spaghetti, linguni or other pasta

12 oz. mushrooms, sliced (about 4 to 5 cups)

¼ cup Smart Balance, or other bitter spread

¼ cup all purpose flour

1½ cups of skim milk

2 cups chicken broth

¼ cup dry sherry (or vermouth or dry white wine)

3 cups coarselu chopped cooked turkey

1 cup peas

⅔ cup freshly grated parmesan (divided in half)

⅓ cup shredded swiss cheese

2 Tbsp. lemon juice

salt and pepper

ground nutmeg (optional)

⅓ cup fine fresh breadcrumbs (or panko)

freshly chopped parsley for garnish (optional)

1. Preheat oven to 375

2. Cook pasta following directions for "al dente", drain, then add ⅓ cup parmesan, 1 to 3 cup swiss cheese. Stir in lemon juice, salt and pepper to tast. Transfer to casserole.

3. Cook mushrooms in 1 Tbsp. of the butter over medium heat, until liquid drom mushrooms has evaporated, 5 to 10 minutes. Set aside.

4. In large heavy saucepan, melt remaining butter. Stir in the flour, and cook over low heat, stirring for 3 minutes.

5. Slowly whisk in the milk, broth, and the sherry. Bring to simmer (not boiling) and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6. Transfer to a small bowl combine then add remaining ⅓ cup parmesan and bread crumbs. Sprinkle this mixture evenly over the tetrazzini, and dot the top with the re-maining 1 tablespoon butter, cut into bits.

7. Bake the tetrazzini in the middle rack for 30 to 40 minutes, or until it is bubbling and top is golden.

8. Garnish individual servings with chopped parsley.

373 calories

Servings: Makes 8, 12 ounce servings

Page footer