New Year’s Day Turkey Tetrazzini
Here's a tasty, nutritious way to use up holiday turkey leftovers:
| 1 1/2
|
tbsp. margarine
| | 1
| C. sliced fresh mushrooms
| | 1/2
| C. minced onion
| | 1/3
| C. all-purpose flour
| | 1
|
C. 2% milk
| | 1
|
10 1/2-ounce can low-sodium chicken broth
| | |
| | |
Vegetable cooking spray |
|
| 1/4
|
C. grated Parmesan cheese
| | 1/2
| tsp. salt
| | 1/2
| tsp. garlic powder
| | 3/4
|
tsp. pepper
| | 3
| tbsp. dry sherry
| | 1
| 2 ounce jar diced pimentos, drained
| | |
| | 4
| C. cooked linguini noodles
| | 2
|
C. chopped cooked turkey |
|
|
|
Melt margarine in a large saucepan. Add mushrooms and onion; sautÈ 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 350 degrees for 30 to 45 minutes, until thoroughly heated. Serves six.
|
Nutritional Information
Per Serving: | calories:
| 325
| |
| | fat:
| 9
| grams
|
| | cholesterol:
| 50
| mg
|
| | sodium:
| 371
| mg
|
|
|
