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Turkey Tetrazzini




Source of Recipe


The National Turkey Federation


List of Ingredients




2 Tablespoons cornstarch
1-1/4 Cups skim milk
3/4 Cups TURKEY BROTH or reduced-sodium chicken bouillon
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/8 Teaspoon pepper
1/4 Cup grated Parmesan cheese
2 Tablespoons white wine
1 Can (4 ounces) mushrooms drained
1 Jar (2 ounces) chopped pimiento drained
4 Ounces spaghetti cooked according to package directions and drained
2 Cups COOKED TURKEY cut into 1/2-inch cubes
2 Tablespoons sliced almonds





Recipe



In 3-quart saucepan over medium heat, combine cornstarch, milk, broth, salt, garlic powder and pepper. Bring mixture to boil, stirring cons- tantly. Remove from heat and stir in cheese, wine, mushrooms, pimiento, spaghetti and turkey.
Pour turkey mixture into lightly greased 9-inch square casserole dish. Top with almonds. Bake at 375 degrees F. 25 minutes or until mixture bubbles and top is browned.
YIELD: 4 servings