November 20, 2017
Got turkey? Our lighter version of this classic dish is the perfectly delicious way to use up Thanksgiving leftovers.
Traditional tetrazzini is served over pasta with poultry or seafood and mushrooms in a rich butter/cream/cheese sauce, flavored with wine or sherry and baked in the oven.
We kept the flavor and creaminess but reduced the fat and calories by using olive oil, low-fat milk, and cheese to create our sauce. Pop this make-ahead dish in the oven to please your crowd after a day of football watching or Black Friday shopping.
Preparation time: 45 minutes
Baking time: 20 minutes
Total time: 1 hour, 5 minutes
- 8 oz. cooked whole grain spaghetti, or pasta of choice
- 1 tablespoon olive oil
- 1 cup sliced white mushrooms
- 1 cup sliced celery
- ½ cup sliced onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons flour
- 2 cups low-sodium turkey or chicken stock
- 1 cup 1% milk
- 1 teaspoon poultry seasoning
- 1 cup frozen peas
- 3 cups diced turkey, white and dark meat
- ½ cup 2% cheddar or Swiss cheese, grated
- ¼ cup bread crumbs, for topping
- ¼ cup grated parmesan cheese, for topping
- Several tablespoons chopped parsley for garnish
Hint: Begin pasta water and cook pasta according to package directions while making the vegetable turkey mixture.
- Preheat oven to 350°F.
- Bring large skillet to medium high heat and add olive oil, mushrooms, celery, onion and salt and pepper. Sauté several minutes until vegetables begin to soften.
- Stir flour into vegetable mixture. Gradually add the broth and milk, stirring to incorporate the flour to make a white sauce.
- Add the poultry seasoning and peas. Cook until mixture bubbles, then turn down heat as needed and simmer 5 to 10 minutes, uncovered, stirring occasionally. The sauce will thicken slightly.
- Add turkey and cheddar or Swiss cheese to mixture and stir until cheese melts.
- Add the cooked and drained spaghetti to mixture and stir to coat with sauce.
- Pour mixture into a 2 ½ quart casserole dish. Mix bread crumbs and parmesan cheese together and sprinkle over mixture.
- Bake for 20 minutes, uncovered, or until lightly browned on top and bubbly. If casserole has been refrigerated, bake for about 10 minutes longer.
- Remove from oven, garnish with parsley and serve.
Makes 8, 1-cup servings.
Per 1 cup serving: 291 calories; 9.1g total fat (3.0g saturated, 0.3g polyunsaturated, 1.5g monounsaturated); 553mg sodium; 42mg cholesterol; 32.1g carbohydrate; 4.4g sugars; 4.5g fiber; 21.0g protein; 170.0mg potassium.