Fillet of Turkey
and Spaghetti Casserole
is another delicious use for Italian pasta.
This dish was inspired by Chicken Tetrazzini, which was named after the opera
singer Luisa Tetrazzini. In the original recipe, parmesan cheese is added to the
sauce and is also sprinkled on the top of the dish.
8 ounces spaghetti noodles
1 ½ pounds fillet of turkey, cut into ½-inch
½ teaspoon olive oil
¼ cup butter
1 cup sliced white
¼ cup chopped red
2 cups fat-free milk
or 1 cup evaporated milk and 1 cup water
¼ cup whipping cream
¼ cup water
2 teaspoons chicken
½ teaspoon seasoning
¼ teaspoon ground
½ cup bread crumbs
½ teaspoon dried
Dash sweet paprika
Salt to taste
Ground black pepper to
2 tablespoons sliced
Heat water in a 12-quart stockpot. Add a pinch salt and cook
noodles until al dente or cooked but not mushy, drain.
2. In a 5-quart sauté pan, fry
turkey in olive oil. Toss with
place in a 3-quart casserole.
3. Fry mushrooms and bell pepper in
butter. Add flour, then
milk, cream, chicken base, salt, and pepper. Pour
noodles and stir well.
4. Top with crumbs, parsley,
paprika, salt, pepper and almonds.
Bake uncovered in
oven for 15 minutes.
the pasta to make sure you have the exact
weight. If there
is too much pasta, the sauce will be absorbed
and this dish will
not be creamy. If the dish dries out, add a
little whole milk.
To make the topping extra good, you can
tablespoons butter into the crumbs.
mushrooms in a paper bag to help them stay fresh
Makes 4 servings