Friday, November 27, 2009

Turkey Tetrazzini

I know that I am not the only one to admit that I enjoy the leftovers after Thanksgiving more than the Big Dinner itself.

After all of these years, Jack and I have a pretty definite list of what we absolutely must have in the days following Thanksgiving. This is #1 on Jack's list. Turkey tetrazzini, which is what we had for dinner tonight, is a casserole of spaghetti, turkey, and vegetables in a creamy cheese sauce. It is delicious, warming, and uses some of that cooked turkey which is taking up so much room in the refrigerator!

(sorry for the dark, slightly out-of-focus photo-- it was late and I was hungry!!!)

* Exported from MasterCook *

Turkey Tetrazzini

Recipe By: Vicci
Servings: 3

Amount Measure Ingredient -- Preparation Method
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6 ounces whole wheat spaghetti
1 tablespoon olive oil
3 ounces chopped red bell pepper -- about 3/4 cup
3 ounces chopped sweet onion -- about 3/4 cup
4 ounces mushrooms -- sliced, about 1 1/2 cups
1 teaspoon minced garlic
3/4 cup frozen peas -- thawed
1 cup skim milk
3 tablespoons flour
1/2 cup chicken broth
1/2 teaspoon hot sauce -- optional
1/2 teaspoon dried Italian seasoning -- crumbled
1/2 cup lowfat cheddar cheese -- shredded
6 ounces chopped cooked turkey
1/4 cup shredded Parmesan cheese

Preheat oven to 350F. Spray a 2-quart baking dish with cooking spray and set aside.

Cook spaghetti until al dente, drain and toss with a little olive oil to prevent sticking. Set aside.

In a large nonstick skillet heat 1 tablespoon of olive oil and saute red peppers for 2 minutes, then add onions and saute for 2 minutes, then mushrooms and garlic and continue to saute, stirring soften, until vegetables are just softened. Add peas and stir. Remove from heat.

In a saucepan, whisk the flour into the milk until no lumps remain. Cook over medium heat, stirring almost constantly, until it comes to a boil Boil for 1 minute, stirring constantly. Add chicken stock and season with salt and pepper to taste. Stir in the (optional) hot sauce, seasoning, and cheddar cheese. Stir until it comes to a simmer. Add the turkey and vegetables. Remove from heat.

Transfer the spaghetti to the baking dish and pour the turkey and sauce over. Mix well. Sprinkle with Parmesan, spray the top with cooking spray to prevent drying out, and bake for about 15-20 minutes, or until bubbly.

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Per serving: 512 Calories (kcal); 12g Total Fat; (20% calories from fat); 40g Protein; 64g Carbohydrate; 53mg Cholesterol; 506mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates