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 or texture. This Turkey Tetrazzini is a tradition in our household, and I hope it becomes one in yours as well.
- Yield
- 8 Servings
- Serving size
- 1 Portion of Eve's Tasty Turkey Tetrazzini
- Rating
- 3.74 of 5 (320 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 1/2 ounces
- Protein Foods: 3 ounces
- Vegetables: 1/4 cups
Ingredients
- 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
- 4 tablespoons light butter (unsalted)
- 2 cups mushrooms, sliced (fresh or canned)
- 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 1/2 cups skim milk
- 4 cups chopped cooked turkey
- 1/2 cup slivered almonds, toasted
- 1 cup peas (frozen)
- 2 tablespoons grated Parmesan cheese
Directions
- 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 1/3 cup 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
| Nutrient | Amount |
|---|---|
| Total Calories | 379.47 |
| Total Fat | 11.98 g |
| Saturated Fat | 3.7 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 61.6 mg |
| Carbohydrates | 38.61 g |
| Dietary Fiber | 5.57 g |
| Total Sugars | 4.6 g |
| Added Sugars included | 0 g |
| Protein | 31.95 g |
| Calcium | 129 mg |
| Potassium | 535 mg |
| Sodium | 203.34 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 103 mg |
| Phosphorus | 421 mg |
| Selenium | 57 mg |
| Zinc | 3 mg |
| Vitamin A | 88 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 9 mcg |
| Folate | 68 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 13 mg |
| Choline | 83 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion — Recipe submitted by Eve, USDA Nutritionist
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/eves-tasty-turkey-tetrazzini. Federal works are public domain in the United States.