 
| New Year's Day Turkey Tetrazzini
1 1/2 tablespoon of margarine
1 cup of sliced fresh mushrooms
1/2 cup of minced onion
1/3 cup of all-purpose flour
1 cup of 2% milk
1 can of low-sodium chicken broth - (10 1/2 oz)
Vegetable cooking spray
1/4 cup of grated Parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
3/4 teaspoon of freshly-ground black pepper
3 tablespoons of dry sherry
1 jar of diced pimentos - (2 oz) ; drained
4 cups of cooked linguini noodles
2 cups of chopped cooked turkey |
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Melt margarine in a large saucepan. Add mushrooms and onion; sauté over medium heat for three minutes. Stir in flour; cook for an additional minute, stirring constantly. Gradually add milk and broth; cook six minutes or until thickened and bubbly, stirring constantly with a whisk to eliminate lumps. Remove from heat; stir in cheese, salt, garlic powder, pepper, sherry and pimentos.
Stir linguini and turkey into mushroom mixture. Pour into a 2-quart casserole dish coated with cooking spray. Cover casserole with lid or foil and bake at 350ºF. for 30 to 45 minutes, until thoroughly heated.
This recipe yields 6 servings.
Nutritional Information Per Serving: calories: 325; fat: 9 grams; cholesterol: 50 mg; sodium: 371 mg
Comments: Here's a tasty, nutritious way to use up holiday turkey leftovers.
Formatted for MC5 12-12-1999 by Joe Comiskey - jcomiskey@krypto.net
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