Turkey Tetrazzini
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
chicken bouillon cubes
crumbled or 1 envelope instant chicken broth |
*
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sherry
|
|
| 8 | ounces |
spaghetti
cooked & drained |
|
| 2 | cups |
turkey
cooked, cubed |
*
|
| 4 | ounces |
mushrooms
sliced |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
chicken bouillon cubes
crumbled or 1 envelope instant chicken broth |
*
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sherry
|
|
| 231.2 | ml/g |
spaghetti
cooked & drained |
|
| 473 | ml |
turkey
cooked, cubed |
*
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
- Melt butter in a large, heat-resistant, non-metallic bowl in microwave oven for 30 seconds 2. Blend in flour, salt, pepper and crumbled bouillon cube.
- Gradually stir in boiling water and cream.
- Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth, stirring frequently.
- Stir in sherry, spaghetti, turkey and mushrooms.
- Pour mixture into a deep, 2-quart, heat-resistant, non- metallic casserole.
- Sprinkle with grated cheese and heat, uncovered, in Microwave oven 4 minutes or until heated through.
