Creamy Fillet of Turkey
and Spaghetti Casserole

Here 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 cubes
    ½ teaspoon olive oil
    ¼ cup butter
    1 cup sliced white mushrooms
    ¼ cup chopped red bell pepper
    2 tablespoons all-purpose flour
    2 cups fat-free milk or 1 cup evaporated milk and 1 cup water
    ¼ cup whipping cream
    ¼ cup water
    2 teaspoons chicken base
    ½ teaspoon seasoning salt
    ¼ teaspoon ground black pepper
    ½ cup bread crumbs
    ½ teaspoon dried parsley
    Dash sweet paprika
    Salt to taste
    Ground black pepper to taste
    2 tablespoons sliced almonds


1.  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
     noodles, then 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
     sauce over noodles and stir well.

4.  Top with crumbs, parsley, paprika, salt, pepper and almonds.
     Bake uncovered in preheated 350° oven for 15 minutes.

     Hint: Weigh 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
     rub two tablespoons butter into the crumbs.

     Hint: Keep mushrooms in a paper bag to help them stay fresh
     in the refrigerator.

     Makes 4 servings