Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

Turkey Tetrazzini, a marvelous combination of meat, mushrooms, spaghetti, cream sauce, and Parmesan cheese, is a classic dish. It was popular for decades and then fell out of favor, perhaps due to the chicken fat and heavy cream. (The original "Joy of Cooking" book has the classic recipe.)

Today, many of us are eating healthier and "The Healthy Cook" book has an updated version of Turkey Tetrazzini. The sauce is made with garlic, buttermilk, and cornstarch. Hmmm. Is there a happy medium between the classic version and the cornstarch version? Yes, and this is it. Healthier Turkey Tetrazzini uses Smart Taste (name trademarked) spaghetti, a new pasta product enhanced with six grams of fiber and calcium equal to eight ounces of milk.

12 OUNCES EQUALS

The sauce is made with skim milk. Chicken bullion is added to the sauce to bring out the flavor of the meat. Frozen asparagus has been added for additional vitamins and fiber. You may substitute a box of frozen tiny peas for the asparagus. Kids love this casserole because they love spaghetti. Serve the casserole with Italian bread sticks and a green salad or mixed fresh fruit -- sliced oranges, grapefruit, red grapes, honeydew melon balls.

If the casserole has been refrigerated for several hours, take it out of the refrigerator, uncover it, and set it on the counter for 20 minutes before baking. Healthier Turkey Tetrazzini also makes a great lunch.

INGREDIENTS

3 tablespoons margarine

1 tablespoon butter (for flavor)

4 tablespoons granular flour (also called gravy flour)

2 cups skim milk

3 packets of sodium-free chicken bullion

1/8 teaspoon freshly-ground pepper

1 tablespoon extra light olive oil

8-ounce box fresh mushrooms, cleaned and quartered

10-ounce box of cut asparagus, defrosted

3 cups cooked Smart Taste spaghetti (break spaghetti in half before cooking)

3 cups cooked turkey (or chicken), cut into 1-inch cubes

2-ounce jar diced pimientos, drained

1 1/2 cups freshly grated Parmesan cheese

METHOD

Melt margarine and butter in medium saucepan over low heat. Whisk in flour, then milk, stirring constantly until sauce starts to thicken. Add chicken bullion and pepper. Set aside.

Pour 1 tablespoon olive oil into a cast iron or nonstick skillet. Cook mushrooms until they start to brown. In a large bowl combine sauce, turkey, mushrooms, asparagus, spaghetti, and pimientos.

Coat a 9" x 13" glass dish with baking spray. Spread casserole mixture in pan and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven for a half hour, or until the sauce bubbles at the edges and the cheese starts to brown. Makes 12 generous servings.

Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

12 OUNCES EQUALS