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Recipe for turkey tetrazzini

Turkey Tetrazzini
Make this low fat by using skimmed milk, no-fat chicken broth, breast meat and spray oil for baking dish.


  • 8 ounces spaghetti - cooked
  • 1-3/4 cup chicken broth
  • 1 cup sliced mushrooms
  • 1 cup milk
  • 3 tablsepoons corn starch
  • 3 tablspoons dry sherry or dry white wine
  • 2-1/2 cups cooked, chopped or cubed turkey meat
  • 3 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • Butter for baking dish


  1. Preheat oven to 375 degrees.

  2. Cook pasta according to directions and set aside.

  3. In medium saucepan bring chicken broth to a boil. Add the mushrooms (if using fresh cook until tender.)

  4. Stir milk into mushroom mixture.

  5. In a separate small bowl blend the corn starch and wine until smooth. Add to mushroom mixture.

  6. Bring to a boil and continue cooking (stirring continuously). Cook and stir for 1 minute.

  7. Remove pan from heat and add salt and pepper. Add turkey. Add pasta and fold until well coated.

  8. Transfer to a buttered 3-quart casserole or baking dish (13" x 9"). Sprinkle with parmesan cheese.

  9. Bake for 20-30 minutes or until a nice golden brown.

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