Turkey Tetrazzini Recipe
Adapted from Joy of Cooking, a huge recipe
| 4 | cups turkey, breast shredded |
| 3 | cups broth |
| 1 | onion, chopped |
| 3 | stalks celery, chopped |
| 8 | oz mushrooms, sliced |
| 1/4 | cup almonds, sliced |
| 13 1/2 | oz spaghetti, whole wheat |
| 21 1/2 | oz cream of celery soup, condensed |
| 10 3/4 | oz cream of mushroom soup, condensed |
| 1/2 | cup Parmesan cheese grated |
- Boil spaghetti, drain, rinse in cold water.
- Chop onion and celery fine and saute. Saute mushrooms.
- Add canned soups to mushrooms and stir. Gradually mix in 3 cups of broth and heat until steaming but not boiling.
- Combine the sauce, shredded turkey breast, vegetables and almonds in a very large bowl and mix thoroughly.
- Place in a buttered or greased 13 x 9 inch baking pan and top with grated cheese.
- Bake in 350 degree oven for 1 hour or until slightly browned on top.
Chicken, Pasta, Main Dish, Italian, Bake, Boil, Saute
| Nutrition Facts | ||||||
Serving Size 379.8g |
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Amount Per Serving |
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|
Calories 399 Calories from Fat
117 |
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% Daily Value* |
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|
Total Fat
13.0g 20%
|
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|
Saturated Fat
3.8g 19%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
102mg 34%
|
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|
Sodium
1148mg 48%
|
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|
Total Carbohydrates
36.4g 12%
|
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|
Dietary Fiber
1.4g 6%
|
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|
Sugars
2.9g |
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|
Protein
33.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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