Turkey Tetrazzini - Our Way
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 3⁄8 cup low fat margarine
- 3⁄8 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄16 teaspoon nutmeg
- 2 cups nonfat milk
- 1 cup fat-free chicken broth
- 1⁄4 cup Egg Beaters egg substitute
- 1 tablespoon cornstarch
- 1⁄2 cup nonfat milk
- 1⁄4 cup sherry wine
- 1⁄2 lb whole wheat spaghetti
- 3 cups cooked turkey, cut into 1 1/2 in pieces
- 1⁄4 lb mushroom, sliced
- 1⁄2 tablespoon low fat margarine
- 1 cup grated reduced fat Swiss cheese
- 1⁄8 cup grated parmesan cheese
directions
- Melt ¾ margarine in large sauce pan, stir in flour, salt and nutmeg; gradually add 2 cups milk and stock; bring to a boil stirring constantly.
- Boil 2 minutes or until slightly thickened.
- In small bowl, combine egg beater, cornstarch and remaining milk.
- Pour 2 T hot mixture into eggs, then pour egg mixture into sauce pan, betting constantly until sauce is hot. Do not boil.
- Remove from heat and stir in sherry.
- Cook spaghetti as directed on package and drain.
- Return spaghetti to pan and toss with 1 cup of sauce.
- Place spaghetti in 12 X 8 X 2 baking dish.
- Sauté mushrooms in remaining margarine.
- Add mushrooms and turkey to 1 cup of sauce, reserve remaining sauce.
- Spoon turkey mixture over spaghetti; sprinkle with Swiss cheese.
- Top with remaining sauce.
- Bake, covered with foil, in 350 oven for 30 – 45 minutes or until heated through.
- Uncover, sprinkle with Parmesan cheese; broil for 2 minutes.
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RECIPE SUBMITTED BY
coffee31807
Ellerslie, 49