Yield:

8 servings

Ingredients:

 2  tb  margarine or butter 
 1/2  lb  Fresh mushrooms, sliced 
 1  tb  lemon juice 
 6  tb  flour 
 2 1/2  c  Turkey broth 
   or chicken broth 
 1  c  2% milk 
 1/4  c  Sherry or subsitute apple juice 
 2  tb  Fresh or 2 ts dry parsley 
 1  ts  salt 
 1/2  ts  nutmeg 
 1/2  ts  Onion powder 
 1  pn  paprika 
 1  pn  white pepper 
   or black pepper 
 1/2  lb  Spaghetti or thin noodles 
 4  c  Chopped, cooked turkey 
 1/4  c  Grated parmesan cheese 

Preparation for Low Fat and Healthy Turkey tetrazzini Recipe:

When there are no turkey leftovers, turkey or chicken parts can be
simmered to provide the cooked meat.
Heat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with
lemon juice.
Melt remaining margarine in a medium saucepan. Blend in flour until
smooth. Add broth and milk, stirring briskly to remove any lumps.
Bring to a boil; add sherry (or apple juice or extra broth) and
seasonings. Continue cooking 2 to 3 minutes until thickened.
Cook spaghetti according to package directions. Drain. Pour enough
sauce into a lightly greased 10 cup casserole to coat the bottom.
Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of
sauce over turkey.
Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or
until mixture bubbles.

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