Turkey Tetrazzini

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Turkey TetrazziniRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

If your baking dish won't fit in the microwave, freeze the pasta mixture, without the panko topping, in an airtight plastic container, and thaw in the microwave. Transfer to baking dish, and sprinkle with topping before baking.

Serves 8 (serving size: about 1 1/2 cups)


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12 ounces uncooked penne pasta
3 tablespoons plus 2 teaspoons canola oil, divided
1 pound turkey cutlets
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
3 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
1 1/4 teaspoons kosher salt, divided
3 cups 2% reduced-fat milk
3 tablespoons all-purpose flour
3 ounces 1/3-less-fat cream cheese, softened
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
1 ounce fontina cheese, shredded (about 1/4 cup)
1 teaspoon black pepper
2 cups frozen green peas, thawed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon (optional)
Cooking spray
1/2 cup whole-wheat panko (Japanese breadcrumbs)


Hands-on: 32 Minutes
Total: 52 Minutes

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add turkey; cook 2 minutes on each side or until done. Remove turkey from pan; cut into bite-sized pieces. Add turkey to pasta.

4. Return pan to medium-high heat. Add 2 tablespoons oil; swirl to coat. Add onion and celery; sauté 10 minutes. Add thyme and mushrooms; cook 15 minutes or until liquid evaporates. Add wine to pan; cook 4 minutes or until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon salt. Add mushroom mixture to pasta mixture.

5. Place pan over medium heat (do not wipe out pan). Combine milk and flour in a bowl, stirring with a whisk until smooth. Add milk mixture to pan; cook 3 minutes or until slightly thickened, stirring frequently. Stir in cream cheese, 1 ounce Parmesan, and fontina; cook 5 minutes. Stir in remaining 1 teaspoon salt and pepper. Stir milk mixture, peas, parsley, and tarragon, if desired, into pasta mixture. Divide pasta mixture between 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray.

6. Combine remaining 2 teaspoons oil, remaining 1 ounce Parmesan, and panko in a bowl; sprinkle evenly over tops of dishes. Bake at 350° for 20 minutes or until browned and bubbly, or follow freezing instructions.

How-To FREEZE: Cover baking dish with heavy-duty foil or an airtight lid. Freeze up to two months. THAW: Remove foil; place dish in microwave. Microwave at 30% power for 30 minutes or until thawed. REHEAT: Preheat oven to 400°. Cover dish with foil. Bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.

Created date

August 2015

Nutritional Information

Calories 486
Fat 15.1 g
Satfat 5.3 g
Monofat 5.5 g
Polyfat 2.2 g
Protein 33 g
Carbohydrate 55 g
Fiber 5 g
Cholesterol 48 mg
Iron 4 mg
Sodium 648 mg
Calcium 254 mg