Turkey Tetrazzini

Yield: 8 servings

2 tb Margarine or butter 1 ts Salt
1/2 lb Fresh mushrooms, sliced 1/2 ts Nutmeg
1 tb Lemon juice 1/2 ts Onion powder
6 tb Flour 1 pn Paprika
2 1/2 c Turkey or chicken broth 1 pn White pepper or black pepper
1 c 2% milk 1/2 lb Spaghetti or thin noodles
1/4 c Sherry,sub.apple juice/broth 4 c Chopped, cooked turkey
2 tb Fresh or 2 ts dry parsley 1/4 c Grated Parmesan cheese

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.

1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat
3 protein choices, 2 starch choices

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared
but not tested by Elizabeth Rodier October 1993

For comparison, 1 1/2 cups clear chicken soup 145 calories (my disk)
Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark
meat 168 cal per 3 oz serving (8% from fat)