Turkey Mushroom Tetrazzini Recipe
- 8 ounces uncooked spaghetti
- 3 tablespoons cornstarch
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 teaspoon seasoned salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 can (12 ounces) fat-free evaporated milk
- 2-1/2 cups cubed cooked turkey breast
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
- 1. Preheat oven to 350°. Cook spaghetti according to package directions; drain.
- 2. Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
- 3. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes. Yield: 6 servings.
1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.
Reviews for Turkey Mushroom Tetrazzini
"This recipe is very bland. I followed the instructions and ingredients as written."
"This was really good and a great way to use up left over turkey!"
"found this very tasteless. Ended up discarding the leftovers."
"Great dish! Look forward to making this with leftover Thanksgiving turkey every year! Only change I make is to double the mushrooms (& use gluten-free spaghetti if my daughter's dining with us--no one else ever notices). They are never any leftovers!"
"This dish was so, so good! My husband and son really liked it. It was easy and also worked well as a leftover dish for lunch. I will definitely make this again."
"This is a very good lighter version of turkey tetrazzini. I followed what other reviewers said and added sage and used turkey breast that was well-seasoned. I also used 10 oz. of chicken broth and 4 1/2 oz of white wine. I also suggest breaking the spaghetti in half to aid in serving it. Bon appetit!"
"I've been making turkey tetrazzini with leftover holiday turkey for years but having been looking for lighter versions of my favorites. This is an excellent lighter version of one of my favorites. Will be making this many times in the future!!!"
"I, too, thought it could have used more flavor, could be it depends on how the turkey was cooked originally. I may try adding some sage next time. Also like the idea of adding veggies."
"Was good but lacking some flavor. I would probably marinate the turkey to help with the flavor next time I make it."
"We thought this was excellent and had plenty of flavor. It was a great and different way to use up the leftover Thanksgiving turkey."
"I didn't think this recipe had a ton of flavor, but my five-year-old, a picky eater, really liked it, so I'll probably make it again...just need to give it a little more flavor."
"This recipe is awesome! Made for dinner tonight and it was delish! I didnt have a problem with dryness at all. I also didnt read right and added my paprika in with he cream sauce. I added a few tablespoons of breadcrumbs in with the parmesan cheese sprinkled over the top. Excellent! Thanks Irene for a healthy AND delicious dinner!"
"This was really good. I made it ahead of time, stuck it in the fridge for about 5 hours, and just baked it right before we ate. It did seem a bit dry, but it might be because I made it ahead of time. It tasted good re-heated, but again was dry. I'd definitly make it again, and I love that it's better for you!"
"Very delicious, if you didn't tell people they wouldn't even know it was light!"
"This is a great recipe..I took it a step farther and added carrot, peas and corn. Not a lot, just about a 1/2 cup of each to add color. Delicious!"