Turkey Tetrazzini

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

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Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 7.3g
  • Saturated fat: 4.2g
  • Protein: 20.3g
  • Carbohydrate: 34.1g
  • Cholesterol: 41mg
  • Iron: 1.9mg
  • Sodium: 846mg
  • Calories from fat: 23%
  • Fiber: 2.2g
  • Calcium: 194mg


  • 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


  1. Preheat oven to 450°.
  2. Combine broth and next 4 ingredients in a bowl, stirring well.
  3. 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.
  4. Bake at 450° for 10 minutes or until cheese melts.
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