How To make Lowfat Turkey/Chicken Tetrazzini
Ingredients
2
tablespoon
butter
1/4
cup
flour
1/2
teaspoon
salt
1/4
teaspoon
pepper, ground
1
cup
chicken broth, or 1 bouillon cube & 1 cup water
1
cup
milk, nonfat-skimmed, evaporated
2
tablespoon
sherry
7
oz
spaghetti, package, cooked, drained
2
cup
chicken, or turkey, cooked, cubed
3
oz
mushrooms, can, sliced, drained
1/2
cup
parmesan cheese, grated
Directions:
Preheat 350 degree oven. In large saucepan over low heat, melt butter. Blend in flour and seasonings. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and evaporated milk. Heat to boil, stirring constantly. Boil and stir for one minute. Stir in wine, cooked chicken/turkey, drained mushrooms.
Pour all into a 2 quart casserole. Sprinkle top with cheese. Bake uncovered, for 30 minutes or until bubbly. Can brown by placing briefly under broiler.
How To make Lowfat Turkey/Chicken Tetrazzini's Videos
Cooking With Intention - Turkey Tetrazzini
Turkey Tetrazzini
Ingredients
8 oz. Cooked Pasta
2 Tbsp Olive Oil
8 oz. Sliced mushrooms
3 Diced Shallots or 2 Diced Shallots & ½ Small Onion
2 Tbsp. Minced Garlic
3 Cups Chopped Cooked Turkey
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tbsp Italian Seasoning
3 Tbsp. Butter
3 Tbsp. Flour
½ Cup White Wine
1 Cup Chicken Broth
½ Cup Reduced Fat Sour Cream
1 Cup Shredded Parmesan Cheese
1-1/2 Cup Shredded Mozzarella Cheese
1 Cup Chopped Parsley
Directions
1. Preheat oven to 375ᵒ
2. Spray baking dish with cooking spray.
3. Cook pasta as per package directions.
4. Heat 1 Tbsp. olive oil and 3 Tbsp. butter in large skillet on medium high heat.
5. Add diced shallots/onion and mushrooms and cook until mushrooms are done sweating and shallots are translucent – approximately 5 minutes.
6. Add garlic, spices and flour and combine well.
7. Add white wine and chicken broth and combine well.
8. Add reduced fat sour cream, shredded parmesan cheese and ¾ cup parsley and combine well and let simmer for 1 minute.
9. Turn off heat.
10. Add pasta and turkey and combine well.
11. Put pasta mixture into baking dish and top tinfoil and bake for 15 minutes.
12. Remove from oven and top with mozzarella cheese without tinfoil and bake for an additional 15 minutes until cheese is melted and bubbly.
13. Change oven to broil and watch carefully. Broil just enough to add some color and to crust the cheese and remove from oven.
14. Top with remaining parsley and serve hot.
ENJOY
Gluten-Free Turkey Tetrazzini ♥️
A great way to use turkey leftovers!
No-Bake Quick Chicken Tetrazzini
Substitute reduced fat cream cheese, reduced sodium chicken broth, and whole wheat no-cholesterol noodles for traditional ingredients for a healthier version of this popular Italian dish.
#4 - Chicken Tetrazzini
Came out just ok... Grade B-.. Too heavy on the flour. Dry milk was unnecessary too.. Nice but can't eat it regularly. Will throw in some fresh cilantro to differentiate it from the average creamy pasta dish.
Turkey Tetrazzini Homemade Recipe | How-To Video
This is a wonderful recipe for Homemade Turkey or Chicken Tetrazzini. Click Show More for recipe!
Turkey Tetrazzini Recipe
Ingredients
1 lb of Cooked Turkey, chopped or shredded
1 lb of Uncooked Linguine or Spaghetti
1 Onion chopped
1 lb of Baby Bella Mushrooms sliced
4 Cloves of Garlic minced
1 Tbsp of Italian Seasoning
8 Tbsp of Unsalted Butter (divided)
1/2 cup of Pinot Noir (Red) or a White Wine
1/3 cup of All Purpose Flour
32 oz of Chicken Stock
1 Cups of Whole Milk
1/2 cup of Heavy Cream
1 cup of Cream Cheese, softened at room temperature
1.5 cup of Freshly Grated Parmesan Cheese
3/4 cup of Frozen Peas
1.5 cup of Shredded White Cheddar
1/2 cup blend of Shredded Parmesan, Romano, Asiago cheeses
Salt and Pepper to taste
For the Topping:
1/4 cup of Grated Parmesan cheese
1/2 cup of Italian Panko Bread Crumbs
2 Tbsp of Butter
Preparation
1) Preheat the oven to 375 degrees, grease a large casserole dish with a little butter or cooking spray and set aside.
2) Fill a large pot with water, add a generous pinch of salt and bring to a boil. Add the linguine and cook it 2 minutes less than the package instructions indicate. Drain well and rinse under cold water to stop it from cooking further.
3) In a large dutch oven, add 4 Tbsp of butter and allow it to melt over medium high heat, add the mushrooms and onions, season them with some salt and pepper, Italian seasoning, and saute until onions are transluscent, about 6 to 8 minutes. Add the garlic and cook for 1 more minute, deglaze the pan with the wine and allow the wine to reduce by half.
4) Add the flour, making sure to stir it in well and cook for about 2 minutes. Add the stock, milk and cream and simmer for about 8 to 10 minutes or until the mixture has thickened a bit .
5) Stir in the cream cheese, adjust the salt and pepper to taste. Stir in the parmesan and cheddar. Set aside and let cool 5 minutes.
6) Add the cooked linguine, shredded turkey, and thawed peas. Give everything a good stir. Pour mixture in the prepared casserole dish. Sprinkle over the panko bread crumbs and Parmesan and dot the remaining butter evenly over the top.
7) Bake for about 20-25 minutes or until the top is bubbly and golden brown.
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Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Turkey Tetrazzini
Turkey Tetrazzini serves 6-8 people
4 cups of leftover, shredded turkey
1 package of spaghetti
4 cups turkey, chicken, or vegetable stock
1 cup white wine
1/4 cup flour
1 8oz. block cream cheese
1 10oz. package cremini mushrooms, sliced
1 3oz. package diced sundried tomatoes
1 cup defrosted peas
1 cup of fresh bread crumb mixed with 2 tablespoons melted butter
1/4 cup grated pecorino
1 cup shredded cheese (I used mozzerella and smoked white cheddar)
2 scallions, white and greens seperated
3 cloves minced garlic
salt and pepper
crushed red chili flakes
olive oil
- First, break spaghetti in half and boil until a little less cooked than al dente. Set aside.
- In a large pan, add olive oil and saute garlic and white parts of scallion fpr about 1 minute.
- Add in mushrooms, salt, pepper, and crushed red chili flakes. Saute about 1 minute when the mushrooms begin to release their juices.
- Add the white wine and cook about 6 minutes or until the wine is evaporated completely.
- Add the flour and mix with the mushrooms for 1 minute (you can add more oil if it looks too dry).
- Add the stock and mix well so there are no lumps. Cook of medium for about 6-7 minutes until it is a gravy consistency. Adjust seasoning.
- Preheat oven to 350F
- Add cream cheese and use a whisk to get all the lumps out.
- Turn the heat off and add the turkey, green onions, sun dried tomatoes, peas and shredded cheddar and mozzerella. Add spaghetti and mix well.
- Pour tetrazinni into a greased baking tray. Top with pecorino cheese and bread crumbs.
- Bake 30 minutes. Broil on low for 1 minute. Allow the casserole to rest 10 minutes before serving.