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Turkey Tetrazinni

  • 1-1/2 lb. skinless, boneless turkey breast, cut into 1-inch thick medallions
  • 8 oz.s sliced fresh mushrooms
  • 1 small yellow onion , sliced thin
  • 1 teaspoon canola oil or cooking spary

Veloute sauce 8 oz. vermicelli (thin spagetti) 3 oz. fresh grated parmesan fresh parsley Slice turkey and set aside. In small amount of canola oil or cooking spray, saute onion and mushroom until soft. Set aside. Make veloute sauce. Melt 2 Tablespoons sweet butter slowly over medium heat, stir in 2 Tablespoons flour to make a smooth paste. Add 1 cup chicken broth (the real thing, not boillon cubes), 1 cup low fat milk, 2 teaspoons cooking sherry, salt to taste, and 1 small bay leaf. Cook and stir until sauce begins to thicken. Add raw turkey, mushrooms and onions. Simmer the mixture over medium-low heat for approximately 15 minutes, uncovered, stirring several times. Mixture should have the consistency of medium cream sauce. If it is too thin, you can stir in 1 more Tablespoon of flour mixed into 1/4 cup low fat milk. Remove the bay leaf. Cook 8 oz. thin spagetti (vermicelli) until it is al dente. Drain and transfer to a casserole dish that has been coated with cooking spray. Spoon turkey mixture over vermicelli, spinkle all over with fresh grated parmesan cheese. Put the casserole under the broiler until the cheese bubbles and begins to turn brown. Just before serving, sprinkle with fresh minced parsley. Serves 4.

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