Recipe: Turkey Tetrazzini | Andrew Zimmern

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.

Preheat a large pan and add 4 tablespoons of butter and 1-2 tablespoons of olive oil.

Add 2 cups of chopped onion and 1 cup of chopped leek to the pan and sweat until translucent.

Add 2 cups of diced celery, carrot, and parsnip to the pan and cook until they are crisp-tender.

Sprinkle 4 tablespoons of flour over the vegetables and cook for about 60-90 seconds to form a roux.

Add 2 cups of poultry broth to the pan and stir until thickened, then add another cup of broth.

Once it comes to a simmer, add 1 cup of milk and stir until combined and thickened.

Stir in 1 cup of grated Parmesan cheese and 1/4 cup of grated Gruyere cheese until melted and combined.

Add 3-4 cups of shredded cooked turkey to the mixture and turn off the heat.

In a separate pot, boil salted water and cook 1 pound of angel hair pasta for 90 seconds to 2 minutes until just softened.

Drain the pasta and toss it with the turkey and vegetable mixture in the pan.

Transfer the mixture to a greased lasagna pan and top with about 1 cup of breadcrumbs and additional cheese if desired.

Bake in the oven until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens