Turkey Tetrazzini

Disclaimer about this photo: This is a 7 inch plate! I've found we all eat less if we use smaller plates.

So, tonight I wanted to use up some of the turkey I had frozen from Christmas (I bought a 24lb turkey, so we had a lot left over!) I was searching the web for recipes and found one I liked and adapted it to Wildtree. It was a real hit with my family; hope you enjoy it too!

INGREDIENTS:
8 oz. prepared spaghetti
1/4 C Butter Grapeseed Oil
1 t minced garlic
1/2 C finely chopped onion
pepper to taste
1/4 C unbleached flour
1 1/2 C prepared chicken broth using Wildtree's Chicken Broth Base
1 C skim milk
1/2 C grated Parmesan cheese
2 C chopped cooked turkey

DIRECTIONS: Preheat oven to 350 degrees. Lightly grease baking dish. Prepare spaghetti to al dente and drain.

Over medium heat, saute onion and garlic with some black pepper. When onions are translucent, stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture come to a boil. Add Parmesan cheese and remove from heat.

Mix chicken broth mixture and turkey with spaghetti and pour into prepared baking dish. Grate a little Parmesan on top. Bake 40 minutes or till bubbly and lightly browned on top. Enjoy!

I served this with roasted broccoli. My 8 year old tried it and said it was better than french fries :-) From an 8 year old, that's high praise! Here's how I do it: Toss fresh broccoli with Garlic Grapeseed oil (just a few tablespoons), sea salt and freshly ground pepper. Pour into a single layer in a jelly roll pan and roast at 425 degrees for 12-15 minutes.

For my family, eating healthy isn't just about eating low-fat. It's about eating all-natural using organic, fresh ingredients. It's easier than you'd think with Wildtree in the pantry!

Bon Apetit!
Stacy