Turkey Tetrazzini
Recipe: #8309
February 27, 2013
Categories: Casseroles, Chicken, Turkey, Spaghetti, Italian, Sunday Dinner, Thanksgiving, Oven Bake, Chicken Dinner, Italian Dinner, more
"Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (349.2 g)
- Calories 630.5
- Total Fat - 31.5 g
- Saturated Fat - 10.2 g
- Cholesterol - 40.1 mg
- Sodium - 1269.3 mg
- Total Carbohydrate - 67.9 g
- Dietary Fiber - 7.2 g
- Sugars - 5.8 g
- Protein - 20.4 g
- Calcium - 242.8 mg
- Iron - 2.3 mg
- Vitamin C - 41.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook spaghetti according to package directions and set aside until needed.
Step 2
Saute mushrooms in oil until tender, about 5 minutes.
Step 3
Set mushrooms aside.
Step 4
Wipe out pan.
Step 5
Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
Step 6
Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
Step 7
Remove sauce from heat.
Step 8
Stir in cream, Parmesan, and wine, mixing until cheese melts.
Step 9
Mix in turkey and mushrooms.
Step 10
Toss spaghetti with sauce mixture, coating noodles thoroughly.
Step 11
Place noodles in a greased 9x13-inch baking dish.
Step 12
Melt 2 tbsp butter and toss with bread crumbs.
Step 13
Sprinkle over the top of noodles.
Step 14
Sprinkle the nutmeg lightly over the top of the breadcrumbs.
Step 15
Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
Tips
No special items needed.
1 Reviews
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