Turkey Tetrazzini

Over the last two months there has been a lot of excitement in our house, which largely contributed to the radio silence on the blog. We completed a full kitchen renovation, which included taking down walls and ripping out flooring. The process got long and tiring, but it was so worth it! We’re now enjoying the brand new kitchen that fulfilled my wildest dreams. Simultaneously during the renovation, I was suffering through first trimester sickness from the pregnancy of our second child. As you can imagine both things did not make cooking possible. Now that I’ve emerged on the other side of the renovation and the sickness, I’m hoping to break in our new kitchen with lots of new recipes!

All this comes at the perfect time, right before the holidays. I’m feeling extra thankful this Thanksgiving, and can’t wait to spend time with my family while eating lots of turkey, stuffing and gravy! I recently made this Cooking Light recipe for Turkey Tetrazzini, and I’m hoping there is leftover turkey to make another batch of this pasta. The lightened up version of this old-school pasta dish is still so creamy and delicious, making it a perfect cold-weather meal. If all the turkey gets gobbled up on Thanksgiving Day, never fear, the dish can be made any time with turkey breast. I couldn’t get enough of the mushroom/peas/turkey/pasta combo!

I hope you have an awesome Thanksgiving filled with family, friends, and of course, delicious food.

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Turkey Tetrazzini

Yield: 4-6 servings

What You Need

  • 8 ounces uncooked penne pasta (I used whole wheat)
  • 2 tablespoons plus 1 teaspoons canola oil, divided
  • 1 pound turkey cutlets or leftover turkey
  • 1 cups chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 12-ounce package presliced mushrooms
  • 1/4 cup dry white wine or chicken broth
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/2 cups 2% reduced-fat milk
  • 1 1/2 tablespoons all-purpose flour
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 ounces Parmesan cheese, grated and divided (about 1/4 cup)
  • 1 ounce fontina cheese, shredded (about 1/4 cup)
  • 1/2 teaspoon black pepper
  • 1 cups frozen green peas, thawed
  • 1 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • Cooking spray/olive oil spray
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)

What To Do

  1. Preheat oven to 350°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl.
  3. If using leftover turkey, skip this step. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add turkey; cook 2 minutes on each side or until done. Remove turkey from pan; cut into bite-sized pieces. Add turkey to pasta.
  4. Return pan to medium-high heat. Add 1 tablespoons oil; swirl to coat. Add onion and celery; sauté 10 minutes. Add thyme and mushrooms; cook 15 minutes or until liquid evaporates. Add wine (or chicken broth) to pan; cook 4 minutes or until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon salt. Add mushroom mixture to pasta mixture.
  5. Place pan over medium heat (do not wipe out pan). Combine milk and flour in a bowl, stirring with a whisk until smooth. Add milk mixture to pan; cook 3 minutes or until slightly thickened, stirring frequently. Stir in cream cheese, 1 ounce Parmesan, and fontina; cook 5 minutes. Stir in remaining 1 teaspoon salt and pepper. Stir milk mixture, peas, and parsley, into pasta mixture. Pour pasta mixture into (8-inch) square glass or ceramic baking dish coated with cooking spray or olive oil spray.
  6. Combine remaining 1 teaspoons oil, remaining 1/2 ounce Parmesan, and panko in a bowl; sprinkle evenly over tops of dishes. Bake at 350° for 20 minutes or until browned and bubbly.

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