Turkey Tetrazinni
2 tablespoons butter
1 small onion, diced
2 cans mushrooms, drained
1 cups heavy cream
1 cups half and half
2 teaspoons chicken bouillon crystals
2 tablespoons dry sherry
3/4 cup grated Parmesan cheese
1 teaspoon guar or xanthan (optional, but it makes the sauce thicker)
cooked spaghetti squash, scraped into strings (about 3 cups)
3 cups diced leftover turkey
Over medium heat, melt butter in a heavy skillet, and start the onions and the mushrooms sauteing in it. While that's cooking, combine the cream, the half and half, bouillon crystals, sherry, and guar, if you're using it, in a blender, and blend it for just ten seconds or so, to combine. Go back and stir your veggies! When the onion is limp and translucent, transfer half of the vegetables into the blender, add the Parmesan, and blend for another 20 seconds or so, to puree the vegetables. Combine the cream sauce with the spaghetti, the rest of the vegetables, and the turkey, and mix everything well. Put in a 10 cup casserole that you've sprayed with non-stick cooking spray. Bake uncovered at 400 for 20 minutes, until bubbly.
6 - 8 servings. Assuming 6, each will have 7 grams of carbohydrate, a trace of fiber, and 24 grams of protein. 492 calories.
Recipe submitted by Edith Weil
2 tablespoons butter
1 small onion, diced
2 cans mushrooms, drained
1 cups heavy cream
1 cups half and half
2 teaspoons chicken bouillon crystals
2 tablespoons dry sherry
3/4 cup grated Parmesan cheese
1 teaspoon guar or xanthan (optional, but it makes the sauce thicker)
cooked spaghetti squash, scraped into strings (about 3 cups)
3 cups diced leftover turkey
Over medium heat, melt butter in a heavy skillet, and start the onions and the mushrooms sauteing in it. While that's cooking, combine the cream, the half and half, bouillon crystals, sherry, and guar, if you're using it, in a blender, and blend it for just ten seconds or so, to combine. Go back and stir your veggies! When the onion is limp and translucent, transfer half of the vegetables into the blender, add the Parmesan, and blend for another 20 seconds or so, to puree the vegetables. Combine the cream sauce with the spaghetti, the rest of the vegetables, and the turkey, and mix everything well. Put in a 10 cup casserole that you've sprayed with non-stick cooking spray. Bake uncovered at 400 for 20 minutes, until bubbly.
6 - 8 servings. Assuming 6, each will have 7 grams of carbohydrate, a trace of fiber, and 24 grams of protein. 492 calories.
Recipe submitted by Edith Weil
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