Lower Fat Turkey Tetrazzini Without Mushrooms Food

TURKEY TETRAZZINI

Steps:

• Pasta: Cook pasta just until al dente according to package directions - don't overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
• Prep: Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish. Set aside.
• Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about 3 minutes.
• Sauce: Sprinkle flour over the mushrooms and cook an additional 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), 5-10 minutes.
• Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by 3/4 cup Monterrey until melted, followed by Parmesan until melted.
• Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon more pepper).
• Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
• Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
• Bake: Cover casserole with foil and bake for 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.

LOWER FAT TURKEY TETRAZZINI WITHOUT MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Cook spaghetti until el dente, drain and set aside.
• Cook onion and peppers in 1 packet of chicken oxo mixed with 3/4 cup boiling water, add peas just before all of the liquid evaporates.
• While, onion and peppers are cooking, combine soup, wine, worcestershire, spices and the second chicken oxo (mixed in 3/4 cup hot water) in a mixing bowl.
• once the liquid is gone from the onions and peppers, add in the soup mixture and heat.
• After mixture is bubbling and hot, add the turkey, mixed veggies and cheese.
• Stir mixture together with spaghetti noodles, mixing well.
• Place mixture in a lightly greased casserole dish and sprinkle with parmesan and breadcrumbs.
• Bake in the preheated oven for 30 minutes.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.