Growing up, my Dad used to make this dish.  However, one particular night, when my mom was traveling on business, he decided to make it for dinner.  One walk into the kitchen and I could not figure out what the smell was! 
  • Me: “Hey Dad, what are you making?”
  • Dad: “Turkey tetrazzini!”
  • Me: “Um, what recipe did you use?”
  • Dad: “the usual one that your mom makes!”
  • Me: “okay?”

He brings the dish to the table, very proud because it is bubbly and looks delicious, but the smell was overwhelming!  At first bite, I spit it right out in my napkin!  Turns out he used  1 CUP OF DRY SHERRY instead of 1 TABLESPOON!  And I am not a huge fan of sherry anyway!  Oh well!

My recipe is a bit more figure friendly.  I added crushed red pepper to my plate, so maybe the rest of the casserole was a bit bland for Tony.

  • 2 tablespoon butter
  • 1 tablespoon diced garlic
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 cup skim milk
  • 3/4 cup parmesan cheese
  • 10 ounces cooked diced turkey
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 pound cooked spaghetti
  • 1/4 cup seasoned bread crumbs

Melt buter and saute garlic for a few minutes.  Add two tablespoons of flour and mix for 2 minutes.  Slowly add chicken broth to make a thick sauce, stirring constantly.  Remove from heat.  Add milk, Parmesan cheese, milk, salt and pepper to taste and stir until cheese is melted.  Stir in cooked pasta and turkey.  Pour into casserole dish (I used my pie plate!).  Sprinkle with bread crumbs and bake for 375 degrees for 30 minutes, or until bubbly.

Hot out of the oven!
Hot out of the oven!

I sliced some cucumbers with 1 tablespoon of blue cheese dressing:

1/4 of the pie plate comes in at 466 calories, 17 fat, 32 carbs, 2 fiber and 31 protein
1/4 of the pie plate comes in at 466 calories, 17 fat, 32 carbs, 2 fiber and 31 protein

Snow is lightly falling, we’ll see what tomorrow brings!  See you in the a.m.!