This recipe is one nice way to turn turkey into something new and delicious for everyone to enjoy.
Our friends from Mr. Food have this to say about the recipe:
“Bet you can’t say Tempting Turkey Tetrazzini three times fast. And I also bet that you’ll want at least three helpings! Now, control yourself!”
I failed at the first, but you’re wrong on the second—I wanted four!
Ingredients
8 ounces uncooked Barilla spaghetti
1 3/4 cups Low-Sodium College Inn chicken broth
8 ounces fresh mushrooms, sliced (about 3 cups)
2 cups Borden low-fat milk
3 tablespoons Argo cornstarch
1/4 cup dry white wine or water
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3 cups coarsely chopped cooked turkey breast (about 1 pound)
1/4 cup Progresso Italian-style bread crumbs
Instructions
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Cook spaghetti according to package directions; drain and set aside.
In a large saucepan, bring broth to a boil over medium-high heat. Stir in mushrooms then reduce heat to medium-low and simmer 4 to 5 minutes, or until mushrooms are tender. Stir in milk.
In a small cup, combine cornstarch and wine, and stir until smooth; slowly pour into mushroom mixture. Increase heat to medium and bring to a boil, stirring constantly.
Remove from heat and stir in salt, pepper, and turkey. Add spaghetti and toss until well coated. Spoon spaghetti mixture into prepared baking dish and sprinkle evenly with bread crumbs.
Bake 20 to 25 minutes, or until golden and bubbly.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you don’t have roasted turkey at home, just buy a 1-pound chunk in the deli and cut it up yourself.
Thanks again to Mr.Food for this amazing recipe.
