Turkey Tetrazzini

Turkey Tetrazzini

Serves 4
Turn your turkey leftovers into a delicious new meal. Serve with a fresh green salad.
  • Olive oil cooking spray
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 (8-ounce) package sliced mushrooms
  • Salt, to taste
  • 1/2 pound dried whole wheat angel hair pasta
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • 1 tablespoon dry sherry or white wine
  • 1/8 teaspoon nutmeg
  • White pepper, to taste
  • 2 cups chopped cooked turkey
  • 1/2 cup grated Parmesan cheese
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Preheat oven to 375°F. Coat a 2-quart casserole dish with olive oil spray and set aside. Heat butter in a large skillet over medium high heat. Add shallots, mushrooms and salt and cook, stirring occasionally, for 7 to 8 minutes. Transfer to a large bowl and set aside.

Cook pasta according to package directions. Drain, then transfer to bowl with mushroom mixture and set aside.

Heat oil in a saucepan over medium heat. Whisk in flour until smooth, then whisk in broth and cook, stirring constantly, until thickened. Stir in milk, sherry or wine, nutmeg, salt and pepper and cook for 1 minute more. Add to bowl with pasta and mushroom mixture; add turkey and toss well. Transfer to prepared dish, then sprinkle with cheese and bake for 30 minutes.
Nutritional Info: 
Per Serving: 500 calories (150 from fat), 17g total fat, 5g saturated fat, 65mg cholesterol, 700mg sodium, 51g carbohydrates, (6 g dietary fiber, 4g sugar), 35g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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