Evening Edge
What’s For Dinner?
DEL.ICIO.USTurkey Tetrazzini
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Cuisine: Main Dish On a budget
An ample Turkey Day feast can indeed be the gift that keeps on giving, if you can bear the site of that picked-over carcass. And if you tire of turkey sandwiches, here's an idea on what to do with a surplus of meat.
-- Susan Puckett
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 6
Ingredients:
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1 1/2 tablespoons salt
5 quarts water
1 (12-ounce) box spaghetti
1 medium onion, chopped
6 tablespoons butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup grated Parmesan cheese
1/2 pound mushrooms, sliced
3 4 cups leftover cooked turkey, in small dice
Instructions:
In a large pot, add salt to boiling water. Add spaghetti so water continues to boil. Cook, uncovered, until tender. Stir occasionally. Drain. Run under cold water. Meanwhile, cook onion in 4 tablespoons of the butter until tender in a saucepan. Remove from heat and stir in flour. Stir until flour mixes smoothly with the butter. Gradually stir in stock and milk. Return to heat; cook and stir until sauce boils. Season sauce with salt, pepper and 1/4 cup cheese. Set aside. In a large skillet, saute mushrooms in remaining 2 tablespoons butter until lightly browned. Combine spaghetti, mushrooms and turkey in a 2 1/2- to 3-quart casserole. Pour sauce on top. Sprinkle with remaining cheese. Chill until ready to bake. Bake at 375 degrees for 30 to 35 minutes or until bubbly. If dish hasn't been chilled, cook about 20 minutes.
Nutrition:
Per serving: 559 calories, (percent of calories from fat, 54), 32 grams protein, 53 grams carbohydrates, 2 grams fiber, 24 grams fat, 106 milligrams cholesterol, 2,747 milligrams sodium.
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