Turkey Tetrazzini

Recipe Ingredients

2 tablespoons	30ml	Cornstarch
1 1/4 cups	296ml	Skim milk
3/4 cup	177ml	Turkey broth - or chicken bouillon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Garlic powder
1/8 teaspoon	0.6ml	Black pepper
1/4 cup	36g / 1.3oz	Grated parmesan cheese
2 tablespoons	30ml	White wine
1		Mushrooms - (4 oz.) drained,
		Sliced
2 oz	56g	Pimientos - drained, chopped
4 oz	113g	Spaghetti
2 cups	474ml	Cooked turkey - cut in 1/2-inch
		Cubes
		Nonstick cooking spray
2 tablespoons	30ml	Almonds - sliced

Recipe Instructions

Cook 4 ounces of spaghetti according to package directions. Drain.

In 3-quart saucepan, over medium heat, combine cornstarch, milk, broth salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in cheese, wine, mushrooms, pimiento, spaghetti and turkey.

Coat 9 inch square baking dish with non-stick spray. Spoon turkey mixture into dish and top with almonds. Bake in 375F F. oven 25 minutes or until mixture bubbles and top is browned.

NOTES : Another great way to use leftover turkey.

Source:
The National Turkey Federation

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