Eve’s Tasty Turkey Tetrazzini
Our family loves the savory flavors of a turkey dinner. However, after a few rounds of leftovers, it's great to be able to taste new flavors and prepare an easy, one-dish meal. My version of Turkey Tetrazzini has 1/2 the sodium and more vegetables than the original version without sacrificing flavor
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 225 g whole-wheat fettuccine (spaghetti, macaroni, or other noodles)
- 59 ml light butter (unsalted)
- 470 ml mushrooms (fresh or canned; sliced)
- 5 ml dried thyme
- 120 ml all-purpose flour
- 470 ml reduced-sodium chicken broth
- 350 ml skim milk
- 950 ml chopped cooked turkey
- 120 ml slivered almonds (toasted)
- 240 ml peas (frozen)
- 30 ml grated Parmesan cheese
Make it lactose-friendly
- 4 tablespoons light butter (unsalted) → plant butter, ghee (mostly lactose-free), or olive oil
- 1 1/2 cups skim milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Preheat oven to 400 °F. Lightly grease a 9x9 inch baking dish.
- Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
- While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
- Stir in flour until well blended. (Note: Start with 1/710 ml flour and add more, if needed.)
- While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
- Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
- Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool 15 minutes before serving.
Nutrition (per serving)
| Calories | 353 |
|---|---|
| Protein | 31.0 g |
| Fat | 11.0 g |
| Carbs | 35.0 g |
| Fiber | 6.0 g |
| Sodium | 420 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)