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Turkey Tetrazzini

  • 45minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons corn starch

  2. 1 1/4 cups milk

  3. 3/4 cup chicken broth

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon garlic powder

  6. 1/8 teaspoon pepper

  7. 1/4 cup grated Parmesan cheese

  8. 2 tablespoons dry white wine

  9. 1 can (4 ounces) of drained mushrooms

  10. 1 jar (2 ounces) of chopped pimiento

  11. 8 ounces spaghetti

  12. 2 cups cooked turkey

  13. 2 tablespoons sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 F 2. In a 3-quart saucepan, over medium heat, combine cornstarch with milk, broth, salt, garlic powder and pepper 3. Bring this mixture to boil , stirring constantly.

  2. Remove from heat and stir in grated Parmesan cheese, dry white wine, mushrooms, pimiento, and spaghetti, cooked according to package directions and drained, and cooked turkey 5. Pour this mixture into a lightly greased casserole dish.

  3. Top with some more parmesan cheese and sliced almonds.

  4. Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned .

  5. Allow to rest for 5 minutes before serving.

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