Tofu Soup

Turkey Tetrazzini

A great way to use up those holiday left overs. Especially the dark meat that no one in our house seems to like.

1 Lb. Low Carb Spaghetti
6 Cups Cooked Turkey Meat, cut into small pieces
5 Tbsp. Butter, divided
3 Tbsp. All-Purpose Flour
¼ Cup Diced Onion
¾ Lb. Mushrooms, sliced
2 Cups Turkey or Chicken Stock
1 Cup Heavy Cream
¾ Cup  Parmesan Cheese, divided


Preheat oven to 350°F.

Cook spaghetti according to package directions but undercook by one minute.

Melt 2 tbsp of butter in large skillet. Cook mushrooms and onions until browned.

Evacuate mushrooms and onions to a bowl and set aside. Melt remaining 3 Tbsp of butter in the skillet until butter is melted and stops foaming. Stir in in the flour all at once and cook for three minutes. Scrape the brown mushroom fond from the bottom of the pan as the butter flour mixture cooks. Add in stock, cream and ¼ cup of Parmesan cheese.

Mix together in a large pot (I usually use the pot I cooked the spaghetti in) spaghetti, meat, sauce, and vegetables.

Coat a large baking dish with non-stick spray. Pour in the spaghetti mixture and top with remaining ½ cup of Parmesan cheese.

Bake for 20 minutes or until top is bubbly and brown.

Makes: 8 servings

Carbs: 9 Carbs a serving


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