Recipe: Turkey Tetrazzini

Turkey Tetrazzini

Serves 4 (1-cup servings).

Great recipe for that left over holiday turkey

2 oz. canned mushrooms
3 tbsp. chopped green pepper
1 tbsp. canola or olive oil
3 tbsp. flour
1/4 tsp. salt
Dash pepper
1/2 cup turkey broth
13 oz can evaporated skim milk
1-1/2 cups turkey, cooked and diced
1 tbsp. pimento, chopped
1 tbsp. Sherry (optional)
2 cups spaghetti, cooked but firm (about 4 oz dry)
Dash of paprika

Lightly oil 1-1/2 quart casserole.

Cook mushrooms and green pepper in 1 tablespoon oil until green pepper is tender.

Stir in flour, salt and pepper. Mix broth with milk. Add slowly to flour mixture, stirring constantly. Cook until thickened.

Stir in turkey, pimento, and sherry. Mix in spaghetti. Pour into casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 350° F. until bubbly throughout—about 30 minutes.

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.