Healthy Eating: Turkey Tetrazzini |

Healthy Eating: Turkey Tetrazzini

A fabulous way to use leftover holiday turkey, this recipe can be easily doubled and freezes well.

7 ounces dry spaghetti, broken into fourths

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

1 cup evaporated skim milk

2 tablespoons sherry

2 cups chicken or turkey, cooked and cubed

3 ounces canned sliced mushrooms, drained

1/2 cup Parmesan cheese, grated

Heat oven to 350 degrees. Cook pasta according to package directions, then rinse and drain. In a medium saucepan, melt butter over low heat then stir in flour and seasoning. Continue to cook, stirring until mixture is just smooth and bubbly. Remove from heat. Stir chicken broth and evaporated milk into butter/flour mixture and heat to boiling. Stir constantly while boiling for 1 minute. Add sherry, spaghetti, chicken and mushrooms; and stir until combined. Pour pasta/chicken mixture into a greased 8-inch-by-8-inch baking dish and sprinkle with cheese. Bake uncovered for 30 minutes or until bubbly in the center. Serves 6.

Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.