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Tetrazzini with Leftover Turkey

Tetrazzini is a wonderful dish, this kind is made even better with turkey from Thanksgiving dinner. Create tetrazzini with leftover turkey and experience the great flavors of the holiday in a whole new way.


  • 3 pounds cooked turkey
  • 3 1/2 cups low sodium chicken broth or stock
  • 1 medium onion, chopped
  • pepper to taste
  • salt to taste
  • Water
  • 16 ounces package whole wheat spaghetti
  • 1/2 cup margarine
  • 1/2 pound mushrooms, sliced
  • 1 tablespoon lemon juice
  • 1/2 cup white whole wheat flour
  • 1/4 teaspoon ground nutmeg
  • Paprika
  • 1/2 cup dry sherry
  • 1 cup lite cream
  • 3 ounces jar grated low fat Parmesan cheese


  1. Remove meat from bones and discard bones and skin. Cut turkey into chunks. Set aside.
  2. After preparing whole wheat spaghetti as label directs, drain in a colander. Spread it evenly in a greased 13 inch by 9 inch baking dish.
  3. Chop onion. In 4 quart saucepan over medium heat, in 2 tablespoons hot margarine, cook onion, mushrooms and lemon juice 5 minutes. Remove to bowl.
  4. In same saucepan, melt remaining margarine. When hot, stir in flour, salt , pepper, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
  5. Gradually stir in sherry and reserved chicken broth and cook stirring until liquid is thickened. Add lite cream, turkey chunks and mushroom mixture and over low heat cook,stirring, just until mixture is heated through. Taste to see if it needs more salt and pepper.
  6. Spoon turkey mixture over spaghetti in baking dish. Sprinkle with grated low-fat Parmesan cheese and add paprika.
  7. Bake in 350 degree F oven until spaghetti and turkey mixture are throughly heated and surface is golden and bubbly (about 30 minutes).

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