Turkey Fettuccine Skillet Recipe

4.5 24 33
Turkey Fettuccine Skillet Recipe
Turkey Fettuccine Skillet Recipe photo by Taste of Home
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Turkey Fettuccine Skillet Recipe

Read Reviews
4.5 24 33
Publisher Photo
I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. —Kari Johnston, Marwayne, Alberta
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1 teaspoon canola oil
  • 1 cup sliced fresh mushrooms
  • 2 cups fat-free milk
  • 1 teaspoon salt-free seasoning blend
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/3 cup grated Parmesan cheese
  • 3 cups cubed cooked turkey breast
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.
Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Turkey Fettuccine Skillet in Light & Tasty December/January 2007, p11

Nutritional Facts

1 cup: 361 calories, 7g fat (3g saturated fat), 76mg cholesterol, 343mg sodium, 38g carbohydrate (8g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.

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  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1 teaspoon canola oil
  • 1 cup sliced fresh mushrooms
  • 2 cups fat-free milk
  • 1 teaspoon salt-free seasoning blend
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/3 cup grated Parmesan cheese
  • 3 cups cubed cooked turkey breast
  • 3/4 cup shredded part-skim mozzarella cheese
  1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
  2. Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.
  3. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Turkey Fettuccine Skillet in Light & Tasty December/January 2007, p11

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Reviews forTurkey Fettuccine Skillet

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dschultz01 User ID: 1076910 278554
Reviewed Dec. 1, 2017

"I liked it, but my wife did not. It was a good use of the leftover Thanksgiving turkey. I added some black pepper to it."

MY REVIEW
gina.kapfhamer User ID: 8717427 256498
Reviewed Nov. 7, 2016

"Definitely adding this to my list for day-after-Thanksgiving leftover meals! This will make for the perfect next-day dinner. Can't wait to try it out."

MY REVIEW
spronovo User ID: 3118526 225745
Reviewed May. 1, 2015

"Made this as written except with roasted chicken instead of turkey and my husband and I also found it VERY bland. It definitely needs something...maybe the strong cheddar instead of mozzarella as one user suggested. Not worth making again in my book."

MY REVIEW
Susansews2 User ID: 7189315 219595
Reviewed Feb. 3, 2015

"Good recipe, but even better when white pepper is generously added. I also use butter instead of canola oil. Fresh parsley gives it some added flavor, too."

MY REVIEW
pjwyliemorgan User ID: 8081376 213801
Reviewed Dec. 2, 2014

"Love this recipe! I cut it in half because there's just two of us and it turned out great! Definitely a keeper!"

MY REVIEW
jynxxmartin User ID: 7415157 63318
Reviewed Aug. 19, 2014

"Very good & so simple to create. Both my household and my daughter's loved this. So this is a 5 star rating times 2. We both used ground turkey (using our own favorite seasonings) because it holds so much flavor when you bite into it. That kept the sauce from tasting so bland. We each added the cheese to our liking rather than the recipe's measured portion. Both of us have deciced to put this recipe on our dinner menus from now on."

MY REVIEW
pinelady User ID: 7562241 68948
Reviewed Dec. 28, 2013

"This was a terrific recipe my husband loved. Great for leftover turkey. I used white cheddar cheese and added panko crumbs on topic. I am sure kids would love this. It is a "comfort food" and the recipe can be readily adapted in different ways."

MY REVIEW
ConnieK User ID: 282614 154440
Reviewed Dec. 21, 2013

"Very tasty recipe and a great way to use up leftover turkey. Think this would also be good with chicken or ham. I agree it was a little bland but not so much so that I wouldn't make it again. This is going in my leftover turkey recipe box!"

MY REVIEW
ATLjenny User ID: 7212416 155560
Reviewed Apr. 15, 2013

"My whole family loved this recipe!"

MY REVIEW
Mkleinschmit User ID: 7171999 63315
Reviewed Apr. 7, 2013

"The sauce was slightly bland so I added some white pepper and cayenne. I also used smoked turkey legs and baby portabella mushrooms. Great comfort food!"

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