Friday, July 19, 2013

Turkey Tetrazzini

2 1/2 cups diced cooked turkey breast
1 (14 1/2 ounce) can fat-free chicken broth
1 (10 1/2 ounce) can low-fat cream of mushroom soup
2 teaspoons sherry wine or 2 teaspoons cooking wine
1/2 cup shredded low-fat cheddar cheese
8 ounces canned mushroom slices, drained
1/4 cup pimento stuffed olive (optional)
12 ounces uncooked spaghetti or any type of noodle
parmesan cheese
3 tablespoons water
1 1/2 tablespoons cornstarch

Place all ingredients except spaghetti, Parmesan, water and cornstarch into crock pot; stir. Cook on low for 6-8 hours. Serve over cooked spaghetti; sprinkle with Parmesan cheese. Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.

Notes: The blog we got this from mentions this is a good way to use leftover turkey from a holiday meal, and I agree.

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