Turkey Tetrazzini
Servings: 8
Calories: 521.1kcal
Use that leftover turkey for something other than Turkey Al-a King.
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Ingredients
- 12 ounces spaghetti
- 3 tablespoons salted butter
- 1 onion diced
- 3 cloves garlic minced
- 12 ounces mushrooms sliced
- 3 tablespoons flour all-purpose
- 2 ¼ cups chicken broth reduced sodium
- 8 ounces cream cheese spreadable, garlic flavor
- 1 ⅓ cups half and half light cream or milk
- to taste salt and black pepper
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon Italian seasoning
- 2 cups turkey cooked chopped
- 2 cups mozzarella cheese shredded, divided
- ¼ cup Parmesan cheese shredded
Instructions
- Preheat oven to 350°F.
- Cook spaghetti al dente according to package directions.
- Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
- Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
- Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with Parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 521.1kcal | Carbohydrates: 42g | Protein: 27g | Fat: 27.6g | Saturated Fat: 15.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.5g | Trans Fat: 0.2g | Cholesterol: 101.7mg | Sodium: 440mg | Potassium: 519mg | Fiber: 2.2g | Sugar: 5.8g | Vitamin A: 925.6IU | Vitamin C: 3.3mg | Calcium: 277.3mg | Iron: 1.7mg
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