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With fresh asparagus, mushrooms, and peppers in the mix--plus a homemade cheese sauce--this turkey recipe is one of the most well-balanced Turkey Tetrazzini recipes you'll ever serve.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cool:
5 mins
bake:
15 mins
total:
50 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350F. In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.

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  • Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly.

  • Add mushroom mixture, turkey, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish.

  • In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

Nutrition Facts

282 calories; fat 10g; cholesterol 48mg; saturated fat 4g; carbohydrates 28g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 20g; vitamin a 485.9IU; vitamin c 103.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 9.3mg; vitamin b6 0.4mg; folate 100.8mcg; vitamin b12 0.4mcg; sodium 258mg; potassium 413mg; calcium 90.9mg; iron 2.3mg.
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