Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
Step
3
Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
Step
4
Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.
Classic Tetrazzini consists of strips of cooked chicken combined with cooked spaghetti and a Parmesan cream sauce spiked with sherry. The casserole is sprinkled with bread crumbs and baked until it is brown and bubbly.
Sherry is a fortified wine originally from the southern Spanish town of Jerez. Fortified wines get their sweetness and strength from a dose of brandy or another spirit.
This recipe may be baked immediately after assembly. Bake at 350°F for 30 to 40 minutes, or until brown and bubbly.
Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
5g
25%
Cholesterol
60mg
20%
Sodium
900mg
38%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
12%
12%
Exchanges:
2 Starch; 2 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
