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Turkey Tetrazzini Dinner: Date Added: 2 Dec 2012
Listed in: Menu
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Turkey Tetrazzini Dinner

Turkey Tetrazzini
Brown Sugar Carrots
Caramelized Pears

A tetrazzini is the perfect way to use leftover turkey (or chicken) and vegetables. This is a great make-ahead casserole, and while the tetrazzini cooks assemble the carrots and the dessert. I prefer sliced green beans in this recipe, over broccoli, because they mix well with the spaghetti- but use whatever you have or like, and it will be great.
Serves 4-6

2-3 cups chopped cooked turkey meat
2 cups cooked spaghetti
1/2 pound sliced mushrooms
2 cups cooked, ( or frozen and thawed) green beans, or broccoli, chopped
3 tbsp butter
2 tbsp flour
2 1/4 cups chicken broth
1/4 cup grated parmesan cheese

Brown Sugar Carrots
While the casserole cooks make the carrots
makes 4-6 servings
1- 1/2 pound carrots
1/2 cup water
1/4 tsp salt
1 tbsp brown sugar
1/2 tsp cinnamon
1 tsp butter

Caramelized Pears
makes 6 servings
1/4 cup sugar
2 ( 14-oz) cans pear halves in light syrup drained, reserve syrup
vanilla yogurt or whipped cream (optional)
4 mint leaves for garnish ( optional)

Cooking Instructions

In a 10 inch skillet, sauté the mushrooms in 1/4 cup of the chicken broth, cook until soft about 2 minutes. Push the mushrooms to the edge of the pan. Melt the butter in the center of the skillet, stir in the flour and cook about 2 minutes. Add the remaining chicken broth, stir until the flour disappears , mix in the mushrooms, and cook on low heat until the sauce thickens. Remove from heat.

Preheat the oven to 350 degrees. Grease a 2 quart casserole dish. Combine about 1/3 of the sauce with the spaghetti and place the spaghetti in the baking dish. Make a hole in the center. Place the cooked vegetables in the hole, add the chicken. Pour remaining sauce over all ingredients. Sprinkle cheese on top, and bake until browned and heated through about 20-25 minutes.
Makes four serving; 477 calories per serving, 318 calories for 6 servings.

Brown Sugar Carrots
Scrape carrots and cut as desired. Heat water in a shallow pan, add carrots and salt, Cover pan, reduce heat and cook 10 to 15 minutes until tender. Add more water if the pan becomes dry. Meanwhile combine the brown sugar, cinnamon and butter in a small bowl and blend with your finger. When the carrots are cooked add the brown sugar mixture and stir to coat each carrot . Serve warm
Six servings, 69 calories per serving

Carmelized Pears
Cook dry sugar in a large heavy skillet over medium heat until it begins to melt, continue to cook, stirring with a fork, until it is completely melted and golden. Stir in reserved pear syrup, and boil, stirring until thickened, 3 to 5 minutes. Stir in pears. Remove from heat. Allow to cool to room temperature.
Garnish with a dab of yogurt or a mint leaf if you have it, and a drizzle of sauce. Serve right away.

100 calories per serving

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