Turkey Tetrazzini

This is one of my favorite meals!! I have it copies exactly like I got it from Marilyn of the Urban Homemaker.

www.urbanhomemaker.com



TURKEY TETRAZZINI

I use turkey leftover from Thanksgiving or cubed chicken during the rest of the year.
Quick and delicious!

Serves: 6-8 servings (2-1/2 qt casserole)

3 cups diced turkey pieces (or chicken)
10 oz whole grain pasta of choice or use spaghetti *
½ cup melted butter
½ cup whole wheat pastry flour or 6 TB unbleached white flour *
1-3/4 cups hot milk, low-fat if desired *
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
½ tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz can mushroom stems and
pieces, drained
½ Cup Parmesan Cheese

1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or
other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about
1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until
thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and
place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes
or until bubbly. Make two casseroles, one for the freezer and one to serve.

(THM version:  Use 1 1/2 - 2 tsp. glucci instead of the flour, Dreamsfields pasta instead of regular pasta, and half and half instead of milk.)