Turkey Tetrazzini Leftover Makeover Recipe ~ Noreen's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in fat and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta increases fiber content.

Melt 1/2 cup butter in a large skillet over medium-high heat.

Add 1 cup diced celery, 1 cup diced onion, and 3 cloves minced garlic to the skillet and sauté for about 5 minutes until the onions are translucent and the celery is soft.

Add 1 pound sliced crimini mushrooms to the skillet and sauté for another 5 minutes until the mushrooms are soft and have released their moisture.

Add 1 teaspoon Italian seasoning, 1 teaspoon poultry seasoning, salt, and black pepper to the vegetables and mix well.

Sprinkle 1/2 cup flour over the vegetable mixture and stir until it becomes gooey and pasty.

Gradually add 4 cups of chicken stock to the skillet while stirring to combine.

Break 1 pound of angel hair pasta in half and add it to the skillet, stirring to prevent sticking.

Cover the skillet and reduce heat to medium, simmer for 8 minutes.

After 8 minutes, stir in 3 cups of diced cooked turkey and 1 cup of half and half, mixing gently until combined and creamy.

Add 1 cup of grated Parmesan cheese and stir until melted and incorporated.

Finally, add 1 cup of frozen peas and stir gently to combine.

Turn off the burner and let the dish sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens