Turkey Tetrazzini Recipe
High Cotton Food Styling & Photography
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1 (8-ounce) package thin spaghetti
2 cups shredded cooked turkey
3 tablespoons butter
1 (8-ounce) package sliced mushrooms
1 onion, chopped
2 cups shredded Cheddar cheese
2 cups half-and-half
1 (2-ounce) jar diced pimientos
1 (4-ounce) can chopped green chilies, rinsed and drained
1 teaspoon salt
1/2 teaspoon black pepper
1 cup herb stuffing mix, crushed (optional)
Instructions
2 cups shredded cooked turkey
3 tablespoons butter
1 (8-ounce) package sliced mushrooms
1 onion, chopped
2 cups shredded Cheddar cheese
2 cups half-and-half
1 (2-ounce) jar diced pimientos
1 (4-ounce) can chopped green chilies, rinsed and drained
1 teaspoon salt
1/2 teaspoon black pepper
1 cup herb stuffing mix, crushed (optional)
1. Preheat oven to 250F.
2. Cook spaghetti according to package directions. Drain. Place in a 13-by-9-inch baking dish. Stir in turkey.
2. Melt butter in a large skillet. Add mushrooms and onion. Cook until onions are translucent. Add cheese, cream, pimiento, chilies, salt and pepper. Cook, stirring, until thoroughly heated. Pour into casserole. Top with stuffing mix, if using. Bake, uncovered, 30 minutes. Serves 10.
Nutritional Information
2. Cook spaghetti according to package directions. Drain. Place in a 13-by-9-inch baking dish. Stir in turkey.
2. Melt butter in a large skillet. Add mushrooms and onion. Cook until onions are translucent. Add cheese, cream, pimiento, chilies, salt and pepper. Cook, stirring, until thoroughly heated. Pour into casserole. Top with stuffing mix, if using. Bake, uncovered, 30 minutes. Serves 10.
Nutritional facts per serving: 340 calories, 18g fat, 20g protein, 26g carbohydrates, 1g fiber, 560mg sodium.
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