2 tb Butter
1/2 lb Fresh mushrooms; sliced
1 tb Lemon juice
6 tb Flour
2 1/2 c Turkey or chicken broth
1 c 2% milk
1/4 c Sherry, apple juice, or
- broth
2 tb Fresh parsley -OR-
2 ts Dry parsley
1 ts Salt
1/2 ts Nutmeg
1/2 ts Onion powder
1 pn Paprika
1 pn White pepper or black pepper
1/2 lb Spaghetti or thin noodles
4 c Turkey; cooked, chopped
1/4 c Parmesan cheese; grated
When there are no turkey leftovers, turkey or chicken parts can be
simmered to provide the cooked meat.
Heat 2 ts margarine in frying pan; saute mushrooms 5 minutes.
Sprinkle with lemon juice.
Melt remaining margarine in a medium saucepan. Blend in flour until
smooth. Add broth and milk, stirring briskly to remove any lumps.
Bring to a boil; add sherry, apple juice, or extra broth, and
seasonings. Continue cooking 2 to 3 minutes until thickened.
Cook spaghetti according to package directions. Drain. Pour enough
sauce into a lightly greased 10 cup casserole to coat the bottom.
Layer mushrooms, spaghetti, and turkey over sauce. Pour remainder
of sauce over turkey.
Sprinkle with parmesan cheese. Bake at 350°F for 30 to 40 minutes
or until mixture bubbles.
1 cup serving, 311 cal, 30 g carbs, 23 g protein, 11 g fat,
3 protein choices, 2 starch choices
Recipe FROM: Choice Cooking, Canadian Diabetes Association 1986
