Turkey Tetrazzini

Oxmoor House
5 servings (serving size: about 1 cup)


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1 cup fat-free, less-sodium chicken broth
1 cup 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 teaspoons light butter
1 (8-ounce) package presliced mushrooms
1/2 cup chopped celery
1 tablespoon dry sherry
2 1/2 cups hot cooked spaghetti (about 5 ounces uncooked)
2 cups cubed cooked turkey breast (about 1/2 pound)
3/4 cup (3 ounces) preshredded reduced-fat sharp Cheddar cheese


Prep: 15 Minutes
Cook: 10 Minutes

Preheat oven to 450°.

Combine broth and next 4 ingredients in a bowl, stirring well.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and celery; sauté 5 minutes. Add broth mixture and sherry; cook 2 minutes or until thick, stirring constantly. Add cooked spaghetti and turkey. Cook until thoroughly heated. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with cheese.

Bake at 450° for 10 minutes or until cheese melts.

Created date

March 2010

Nutritional Information

Calories 276
Fat 7.3 g
Satfat 4.2 g
Protein 20.3 g
Carbohydrate 34.1 g
Cholesterol 41 mg
Iron 1.9 mg
Sodium 846 mg
Caloriesfromfat 23 %
Fiber 2.2 g
Calcium 194 mg