Title: Turkey Tetrazzini #1
Categories: Entree Diabetic Cheese Lowfat
Yield: 8 Servings

2	tb	Margarine or butter
1/2	lb	Fresh mushrooms, sliced
1	tb	Lemon juice
6	tb	Flour
2 1/2	c	Turkey or chicken broth
1	c	2% milk
1/4	c	Sherry,sub.apple juice/broth
2	tb	Fresh or 2 ts dry parsley
1	ts	Salt
1/2	ts	Nutmeg
1/2	ts	Onion powder
1	pn	Paprika
1	pn	White pepper or black pepper
1/2	lb	Spaghetti or thin noodles
4	c	Chopped, cooked turkey
1/4	c	Grated Parmesan cheese

When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat.

Heat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with lemon juice.

Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry (or apple juice or extra broth) and seasonings. Continue cooking 2 to 3 minutes until thickened.

Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey.

Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or until mixture bubbles.

1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat 3 protein choices, 2 starch choices

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier October 1993

For comparison, 1 1/2 cups clear chicken soup 145 calories (my disk) Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark meat 168 cal per 3 oz serving (8% from fat)

previous

next