© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 lbs fresh fettucine
1/3 c olive oil
12 oz carrots, peeled and julienned
6 oz butter
1-1/2 lbs button mushrooms, sliced
6 oz all purpose flour
2 qt TURKEY STOCK
2 c dry sherry
2-1/2 Pints whipping cream
White pepper To Taste
4.5 TURKEY BREAST STRIPS
12 oz butter substitute
1-1/2 lbs red pepper, julienne cut
12 oz green pepper, julienne cut
1-1/2 lbs Parmesan cheese, grated
Cook fettucine in boiling, salted water until al-dente. Drain and toss with olive oil.
Blanch carrots and reserve.
Melt butter in large sauce pan. Add mushrooms and saute for 3 to 4 minutes. Stir in flour and cook for 3 to 4 minutes.
Continue to stir while adding the turkey stock and simmer for 15 minutes.
Stir in sherry and cream and simmer for 5 additional minutes. Season with white pepper.
To Order: Saute 3 ounces turkey strips in 1 tablespoon of butter substitute until barely done. Add 1 1/2 ounces peppers and 1/2 ounce carrots and saute for 1 minute.
Add sauce and heat through.
Mix with pasta and 1/2 ounce of Parmesan. Garnish with an additional 1/2 ounce Parmesan.
790 Total Calories
350 Calories from Fat
39 g Total Fat
60 % Daily Total Fat
21 g Saturated Fat
105 % Daily Saturated Fat
225 g Cholesterol
75 % Daily Cholesterol
870 mg Sodium
36 % Daily Sodium
63 g Total Carbohydrates
21 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
3 g Sugars
43 g Protein
80 % Daily Protein
110 % Daily Vitamin C
40 % Daily Calcium
25 % Daily Iron