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Cauliflower Turkey Tetrazzini

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 28 mins
Total time 1 hr, 5 mins
Yield

Serves 6 (serving size: 1 1/2 cups)

The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here.

Ingredients

  • 6 ounces uncooked whole-wheat spaghetti
  • 5 teaspoons olive oil, divided
  • 1 cup chopped yellow onion
  • 1 (8-ounce) package white mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 1 3/4 cups unsalted chicken stock, divided
  • 1 cup whole milk
  • 1 tablespoon chopped fresh thyme, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
  • 2 cups leftover Cauliflower Salad
  • 12 ounces skinless, boneless roast turkey breast, cut into 1/2-inch cubes
  • Cooking spray
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)

Nutrition Information

  • calories 395
  • fat 13.8 g
  • satfat 4.9 g
  • monofat 6.3 g
  • polyfat 1.3 g
  • protein 33 g
  • carbohydrate 35 g
  • fiber 5 g
  • cholesterol 67 mg
  • iron 3 mg
  • sodium 621 mg
  • calcium 271 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Preheat oven to 375°.

  3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.

  4. Place remaining 3/4 cup stock and Cauliflower Salad in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.

  5. Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375° for 20 minutes or until browned and bubbly.