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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (364g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups turkey meat |
||
| Calories 422 | ||
| Calories from Fat 122 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 1151mg | 47% | |
| Potassium 406mg | 11% | |
| Total Carbohydrate 47.9g | 15% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.7g | ||
| Protein 22.6g | 45% | |
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Creamy Turkey Tetrazzini
By: PanNan
Apr 1, 2003
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
SERVES 6
Ingredients
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped celery
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 3/4 cup frozen peas
- 3/4 cup carrot (I use the pre-cut matchstick carrots)
- 8 ounces sliced mushrooms (optional)
- 1/2 cup white wine (or sherry)
- 1/2 cup flour
- 4 cups chicken broth (or turkey broth)
- 1 cup parmesan cheese (divided)
- 4 ounces light cream cheese (low fat)
- 1 (8 ounce) package thin spaghetti (cooked)
- 2 cups turkey meat, cooked and shredded (or chicken)
- 1/2 cup breadcrumbs (I use panko)
Directions
1
Preheat oven to 350.2
Melt butter in saute pan.3
Add onion, celery, pepper, salt, carrots, and mushrooms (optional).4
Saute until vegetables are tender.5
Add flour and stir until vegetables are coated.6
Add wine, and stir quickly until flour is absorbed.7
Gradually add broth, stirring constantly.8
Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.9
Remove from heat.10
Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.11
Add the peas, turkey and pasta.12
Stir until blended.13
Coat a casserole with non-stick spray and transfer mixture to the casserole.14
Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.15
Sprinkle mixture evenly over the top of the casserole.16
Bake at 350 for 30 minutes until lightly browned.17
Let rest for 15 minutes before serving.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
Featured Reviews for This Recipe
From: mums the word
On Apr 21, 2009
Oh, this is very good! It is my first time having tetrazzini and I loved it. I checked all of the Zaar postings for tetrazzini and I chose yours PanNan, because I have made many of your dishes and they are always delicious so I knew you would not let me down. I did have to substitute the wine to Merlot so I cut it back to 1/4 C and added 1/4C broth to dilute it a bit. I will definitely make this again. Thx for another great one!
From: Cathy17
On Mar 16, 2009
I admit, I had ulterior motives for making this. DH was in the doghouse and I decided that I wanted Turkey Tetrazzini. I've never made it before b/c he doesn't like it but since he was in the doghouse... pfffft on him! I added canned mushrooms including the juice, used red wine (merlot) instead of white because that's what I had. I also added a bit of dijon mustard to the simmering sauce. It was incredibly easy to make and even dh said it was OK. Coming from him, that means it was pretty good. I liked it alot. I think I will have to wait til he's in the doghouse again to make it, but it's definitely a good recipe. It was nice to find one that doesn't use cream soup.
From: Bonnie / Shortie Rishling
On Nov 30, 2003
I am so excited about this recipe!!! I made it for supper last night to help use up the leftover turkey and my husband loved it!! He is a very pickey eater and he requested the leftovers for supper again tonight!! I asked him how many stars he would give it and he said "10 at least" Thank you for this wonderful addition to my collection!! Shortie
From: Michelle Kasper
On Nov 30, 2003
I did something a little weird with this recipe, which I don't normally do, but since we had some many leftovers from Thanksgiving I substituted about 2 cups stuffing for the pasta and reduced the chicken broth to 2 cups. It was pretty good and definitely interesting!
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