Turkey Tetpa

Name: Turkey Tetpa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz. thin spaghetti (uncooked); 1 (4 oz.) can mushrooms; 1/3 c. chopped onion; 2 Tbsp. butter; 4 Tbsp. flour; 1 tsp. salt; 1/2 tsp. pepper; 2 c. chicken broth; 2 c. evaporated milk; 1/4 c. sherry; 2 c. diced turkey; 1 small jar chopped pimento; 1 (No. 2) can peas; Parmesan cheese to sprinkle; 6 to 8 oz. grated sharp Cracker Barrel cheese

Eats Now Editorial Team · 1240 kcal · Meat & Poultry

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Turkey Tetpa – a delicious recipe with thin spaghetti, mushrooms, onion, butter, flour, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

5 oz. thin spaghetti (uncooked)
1 (4 oz.) can mushrooms
1/3 c. chopped onion
2 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 c. chicken broth
2 c. evaporated milk
1/4 c. sherry
2 c. diced turkey
1 small jar chopped pimento
1 (No. 2) can peas
Parmesan cheese to sprinkle
6 to 8 oz. grated sharp Cracker Barrel cheese

1
Mix all of the ingredients together.
2
Bake at 350u00b0 for 25 minutes.

1240

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 oz. thin spaghetti (uncooked), 1 (4 oz.) can mushrooms, 1/3 c. chopped onion, 2 Tbsp. butter, and more.

Yes, Turkey Tetpa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1240 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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