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This recipe is a lighter version of Turkey Tetrazzini. It substitutes carbonated mineral water for the typical heavy cream found in most tetrazzini sauces. (You won't miss the cream—the carbonated water fools your tastebuds, there). I prepare the turkey, the sauce and the mushrooms in my wok, which is suitable for using in the oven. If you don't have a wok, then do the first steps in a large pan and use a deep casserole dish for baking in the oven. You can also use leftover cooked turkey and spaghetti to save some time.
Units: US | Metric
Serving Size: 1 (275 g)
Servings Per Recipe: 6